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    Bruschetta and Toppings



    • 36 slices (1/2-inch thick) day old baguette bread
    • 4 cloves of garlic cut in half
    • 4 tablespoons extra-virgin olive oil
    • Salt and pepper


    1. Preheat grill.
    2. Brush olive oil on both sides of sliced bread, sprinkle with salt and pepper and place on grill.
    3. Grill both sides of bread until lightly toasted.
    4. Remove from grill and rub both sides with garlic.

    Tomato Basil Topping


    • 6 Roma tomatoes cored and diced
    • 3 cloves of garlic finely chopped
    • 5 leaves of basil chopped
    • 1 teaspoon of olive oil
    • Salt to taste


    1. Cut tomatoes in half length-wise, remove the core, and dice into small ¼-inch cubes.
    2. In a bowl, add tomatoes, garlic, basil , olive oil, and salt. Lightly toss until ingredients are well incorporated.
    3. Cover and refrigerate for a hour to let flavors combine.
    4. Spoon onto bruschetta and serve.

    Wine Pairing Suggestion: Ghost Pines Cabernet Sauvignon

    Cannellini Bean Topping


    • 2 cups cooked cannellini beans (Canned cannellini beans will work.)
    • ¼ lb thickly sliced prosciutto diced
    • 1 garlic clove finely chopped
    • 1 teaspoon of finely chopped thyme
    • ½ teaspoon of olive oil
    • Salt to taste


    1. In a bowl, combine cannellini beans, prosciutto, garlic, thyme, olive oil, salt & pepper.
    2. Lightly toss to incorporate ingredients, then spoon onto bruschetta and serve.

    Wine Pairing Suggestion: Louis M. Martini Sonoma County Cabernet Sauvignon

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