Recipe courtesy of Michael Lomonaco

Spanish Style Bruschetta

  • Level: Easy
  • Yield: 4 to 6 tasting portions
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12 slices of Italian or French style bread

1 clove garlic

1/4 cup extra virgin olive oil

1 very ripe tomato cut in half

Salt and pepper


Rub the bread with the whole clove of garlic to lightly flavor the bread.

Brush the bread with olive oil and place in the oven, during the final 5 minutes of cooking of the squid.

Remove the squid and the bread from the oven and then immediately rub the bread with the inside flesh of the tomato in order to make the toasted bread moist with the fresh ripe tomato juices.

My Private Notes

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