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Double Tomato Bruschetta
January 25, 2006

WOW...these were AWESOME!! I've never made tomato bruschetta before and these I would definitely make again. Tried them out on family this weekend before I take it to a party next week. Got rave reviews! These are the things I changed: 1) Used 2 cans of petite diced tomatoes rather than cutting up tomatoes. (Tasted great and much easier!) 2) Our grocery store didn't have sun-dried tomatoes so I used sun-dried tomato spread...worked great! 3)Definitely brush the bread slices w/olive oil first and throw in oven for 5 min at 400 degrees. Bread was not at all soggy, yet not too hard either 4) Use both parmesan (fresh) and mozzarella on top. 5) put back in 400 degree oven for @5 min till cheese melts. Very good stuff!!

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