---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Bruschetta W/variations
  Categories: Appetizers, Breads, Italian, Bruschetta
       Yield: 1 servings
  
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            -ldine van
            Geffen
            Vghc42a-------------
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       1    French bread; sliced
            Garlic; mashed
            Olive oil
  
     Toast or grill (preferably) slices of bread. Rub smashed garlic around
   the
     rim of both sides of the bread. Drizzle with olive oil. Serve with one
   of
     the following toppings. VARIATIONS-1) 1 C chopped tomatoes, 1 C chopped
     basil, 2 ts ex-virgin olive oil, 1 ts red wine vinegar, 1 ts minced
   garlic.
     Mix. 2) 2 sm cans anchovies, chopped; 1 ts minced garlic; 12 oz
   pimientos,
     6 minced scallions, olive oil or anchovy oil, 2 ts lemon juice and 2 tb
     minced parsley. Mix all. 3) Pierce eggplant and bake 400~ for 20 to 25
     minutes. Halve and scoop out pulp. Add garlic, parsley, olive oil and
   salt.
     Mix and put on bread. Garnish with prosciutto. 4)1 c mascarpone, 6 oz
     gorgonzola. Blend. Add roasted red peppers and spread cheese on bread.
     Garnish with Kalamata olives. 5) Put bread in bowl. Ladle a lentil or
   bean
     soup on top. Source: TV Food Network, David Rosegarten.
  
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