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Bruschetta

1 loaf crusty French bread
4 ripe tomatoes, skinned and diced
2 large fresh mozzarella cheese balls, diced
Olive oil to taste
Garlic to taste (2-3 cloves)
4 leaves fresh basil
Salt and pepper

Rub outside of bread with split open garlic closed so entire crust
is garlicky. Slice bread into half-inch rounds. Place bread on
cookie sheet drizzled with olive oil. Drizzle more oil on each
round. Mix together tomatoes, cheese, basil, salt and pepper and
splash of oil. Refrigerate. Broil rounds until brown and toasty.
Spoon tomato mixture over each round and serve.

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