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Bruschetta al Pomodoro

“A great summer appetizer featuring fresh tomato salsa on toasted Italian bread.”


Ingredients:


  • 8

    seeded, chopped roma (plum) tomatoes

  • 5 leaves

    chopped fresh basil

  • 2 cloves

    minced garlic

  • 1 pinch

    dried oregano

  • 1 dash

    crushed red pepper

  • 1 pinch

    salt

  • 1 pinch

    ground black pepper

  • 1 tablespoon

    olive oil

  • 1 (1 pound) loaf

    French or Italian-style bread

Directions:


  • Preheat the broiler.

  • In a bowl , combine the tomatoes , basil , garlic , oregano, paprika, salt , pepper and olive oil. Use more olive oil, optionally the coating of the entire mixture. The mixture is allowed to stand for 10 minutes .

  • Cut the bread. On a baking sheet , arrange the slices in a single layer. Brown both sides of the bread lightly in the oven. Removing the slices from the furnace. Spread the tomato mixture on the discs . Broil 2 to 3 minutes , or until the mixture is hot but not cooked.


Bruschetta al Pomodoro

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