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    • Shelley Poulton

      Kitchen Originals: Bruschetta - mint3-4 large roma tomatoes, diced 1/4 c. sweet onion, diced 1 clove garlic, minced 2 tbsp. fresh basil, chopped 2 tbsp. olive oil 1/2 tsp. sea salt baguette olive oil 1. Combine the first 6 ingredients in a bowl. Stir. 2. Place in refrigerator for about an hour before serving to allow flavors to mingle. 3. Meanwhile slice baguettes and place on a baking sheet. Drizzle with olive oil and bake on broil until browned. 4. Serve.

    • Nancy Duffy

      If you give a mouse some yeast and flour, he’s going to ask you for a baguette. When you give him the baguette, he’ll probably ask for a bowl of bruschetta. And when you give him the bowl of bruschetta, he’ll probably wonder if summer has arrived. In which case you’ll have to tell him not quite yet but we can be proud—another winter we’ve survived.

    • Rewa Koch

      Kitchen Originals: Bruschetta - mint

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