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02.12.2001

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Mediterranean Veggie Stew

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tasty morsels |  Bruschetta with Two toppings

The purply black tapenade topping and bright red tomato toppings contrast nicely and look beautiful sitting next to each other on a plate. Make the full amount of tapenade; it'll be way more than you need for this recipe, but tapenade keeps well, and you can use the remainder as a dip or pasta sauce.


ingredients

1 portion tapenade
tomato topping:
3 plum tomatoes
1 tbsp. olive oil
2 tbsp. shredded basil leaves

6 slices of a baguette
1 clove garlic
olive oil

yield makes 6


time
 
20 minutes, plus marinating time for tomato mixture


1. Cut a cross in the bottoms of the tomatoes and drop them into boiling water for 30 seconds (this loosens the skin). Fish out your tomatoes, then peel, de-seed and chop.
2. In a bowl, mix the tomatoes, olive oil and basil. Let it sit for an hour or so, to let the flavors combine.
3. Pre-heat the even to 375F while you let the tomato mixture sit.
4. When you're almost ready to eat, brush the baguette slices with olive oil. Cut the garlic clove in half, and rub the surfaces of the bread slices with the garlic (squeeze the garlic a bit as you rub, to get out the juices). Toast the baguette slices for 8-10 minutes, until golden brown.
5. Add salt and pepper to the tomato mixture, to taste. Top 3 slices with the tomato mixture; top the remaining 3 slices with the tapenade. You can garnish the tapenade slices with more basil, if desired.
6. Arrange bruschetta on a plate and serve.

o

check out these related recipes: 
farfalle with tapenade and roasted veggies 

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