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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Californian
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bruschetta With Variations

Date Added: December 08, 2009


1 Unit French Bread sliced
1 Unit Garlic mashed
1 Unit Olive Oil or corn oil
1 Unit Garlic
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1. rim of both sides of the bread.

2. Drizzle with olive oil. Serve with one of the following toppings.

3. VARIATIONS-1) 1 C chopped tomatoes, 1 C chopped basil, 2 ts ex-virgin olive oil, 1 ts red wine vinegar, 1 ts minced garlic.

4. Mix. 2 small cans anchovies, chopped; 1 ts minced garlic; 12 oz pimientos, 6 minced scallions, olive oil or anchovy oil, 2 ts lemon juice and 2 tb minced parsley.

5. Mix all. Pierce eggplant and bake 400~ for 20 to 25 minutes.

6. Halve and scoop out pulp. Add garlic, parsley, olive oil and salt.

7. Mix and put on bread. Garnish with prosciutto.

8. 4)1 c mascarpone, 6 oz Gorgonzola. Blend. Add roasted red peppers and spread cheese on bread.

9. Garnish with Kalamata olives. Put bread in bowl.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Garlic, Olive Oil allergies.
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