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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

BRUSCHETTA

Makes 16

1 1/2 pounds ripe plum tomatoes
2 tablespoons finely chopped onion
2 large cloves garlic, minced
1/4 cup chopped fresh basil
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
to taste salt and pepper
4 thick slices crusty Italian bread about 5-inch diameter

Cut tomatoes in half and squeeze seeds and juice. Chop tomatoes into small dice; place in bowl. Add onion, garlic, basil, vinegar, half of the olive oil and salt and pepper. Let stand at room temperature for about 1 hour. Drain liquid.
On barbecue grill or under broiler, toast bread on both sides until golden brown.
Quickly brush one side of each slice with remaining olive oil. Spoon tomato mixture on top.
Cut slices in quarters. Serve immediately.


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