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Crostini

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It just doesn’t get any easier than this.

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Which is good because I’m going to make this again in the summer when the tomatoes are fresh.  Actually, I wonder why I don’t make it all the time.

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Just mix the tomato, basil, capers, salt and pepper.   But if you’re like me and you’re out of capers then chop up some olives and voila.

Drizzle slices of bread with olive oil, spread some of the above mix on there, top with a slice of mozzarella, and add some more of the mix.

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Bake for eight minutes at 375 or maybe a little longer if your cheese is too stubborn to melt.

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We actually had these for dinner.  Literally.  Nothing else.

This recipe is from the Betty Crocker’s Cookbook Bridal Edition.  It’s the one from 2001.  I was no where near being a bride at that point, but I sure did pick that up for myself.

Eat Well and Savor.

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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