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Bruschetta
Serves: 4

1 1/2 lb plum tomatoes
2 Tbsp onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh basil, chopped
2 tsp red wine vinegar
6 Tbsp olive oil
4 slices crusty Italian bread
salt and pepper for seasoning
Parmesan cheese for topping

Cut tomatoes in half and squeeze out seeds and juice. Chop tomatoes
into small dice; place in bowl. Add onion, garlic, basil, vinegar,
half of the olive oil and salt and pepper to taste. Let stand at
room temperature for about 1 hour. Drain liquid. On barbecue
grill or under broiler, toast bread on both sides until golden
brown. Quickly brush one side of each slice with remaining olive
oil. Spoon tomato mixture on top. Either serve immediately --
slices cut in half, or return to heat to melt a little Parmesan
cheese on top.

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