Friday, November 30, 2007

BRUSCHETTA--Lynne Snyder

Roma tomatoes, chopped, six to eight
Marinated artichoke hearts, chopped, a cup or so
Olives, sliced, one can
Garlic, minced or pressed, 4 cloves
Fresh chopped basil (or dried) to taste
Olive oil

Pile on top of lightly toasted French bread.

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