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Roman Bruschetta with Oregano

A web-exclusive recipe from Italian Cooking and Living

  • 1 baguette, sliced into 1/2"-thick pieces
  • 2 cloves garlic, peeled and halved
  • 1 plum tomato, halved
  • extra-virgin olive oil
  • salt
  • dried oregano

Toast the bread until it is golden brown and crisp. Rub each slice of bread with a garlic clove, then with a tomato half, letting the juices of the tomato moisten the bread. Drizzle with olive oil, season with salt, and sprinkle with oregano. Serve immediately. Serves 6 to 8





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