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Bruschetta with Roast Garlic
by Linda Berry

12 ripe ROMA (plum) tomatoes finely chopped (add in the juices from the tomatoes)
2 garlic cloves finely chopped
1/3 cup of green onions finely chopped
1/4 cup of fresh basil
1/2 tablespoon crushed red pepper (optional)
Freshly ground black pepper to taste
Salt to taste (not really needed)
1 cup of diced fresh in water mozzarella cheese or provolone cheese
1 tablespoon of ricotta cheese
1/4 cup of olive oil (varies just not a lot of liquid)
1/4 balsamic vinegar (varies just not a lot of liquid)
1/2 Balsamic vinegarett salad dressing made with olive oil
3 large garlic bulbs
1 loaf of ficasha bread or Italian bread thinly sliced

Mix all the above ingredients a medium bowl, tightly cover and store in the refrigerator over night. Or after a few hours

Roasted Garlic Bulbs

3 large garlic bulbs (cut tops off about 1/3 of an inch )

Place the bulbs in a pie pan with a teaspoon of olive oil on the bottom of the pan so the garlic bulbs will not dry out. Sprinkle the bulbs with olive oil and balsamic vinegar or balsamic vinegarett salad dressing. Place in an 400 degrees oven for 45 minutes or until the garlic is soft. During the last few minutes of cooking place the bread on a cookie sheet and lightly spray the bread with olive oil cooking spray. Cook until golden brown and crispy. Once the garlic and bread are done spread the roasted garlic over the bread and serve on the side with the bruschetta.


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Bruschetta with Roasted Garlic, January 7, 2006 - 04:44 PM
Reviewer: Anonymous from windsor canada

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