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Spicy Tomato Crostini

From Italian Cooking and Living, December 2004/January 2005

    1 loaf crusty Italian bread, sliced into 1/2-inch thick pieces
    2 tablespoons extra-virgin
    olive oil, plus extra
    2 cloves garlic, peeled
Preheat the oven to 450. Arrange the bread slices on a baking sheet greased with 2 tablespoons of olive oil. Place in the oven to toast for 3 minutes, and remove from the oven. Rub the toasted bread with the garlic, place a slice of tomato on top, and season with salt and pepper. Drizzle with olive oil, and sprinkle with the oregano and red pepper flakes. Distribute the pecorino on top, and transfer to a serving platter. Serve immediately. Serves 6

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italian cooking and living magazine
The Magazine of La Cucina Italiana