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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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TOMATO CROSTINI

From: James Baran, Pittsburgh
Primary category: Appetizers

Ingredients

12 medium plum tomatoes, finely diced (peel and seed first) 2 TB (or more) onion, finely chopped 1/4 each green, yellow and red sweet peppers, finely chopped 2 cloves garlic, minced 2 TB fresh basil, chopped 1 TB fresh oregano, chopped salt and pepper to taste 2-4 TB olive oil 1-2 tsp red wine vinegar French bread grated parmesan cheese

Procedure

Mix first six ingredients in a medium bowl. Season to taste with salt and pepper. Add enough olive oil to coat the mixture. Add vinegar to taste. Serve at room temperature. Slice bread on the diagonal into 1/2" slices. Brush one side lightly with olive oil. Place on cookie sheet with oiled side up. Heat in 400° oven until lightly toasted. To serve, place tsp of tomato mixture on warm toast, and sprinkle with grated parmesan cheese.

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Tomato Crostini - REVIEWS

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  • Portraits for the Homefront: The Story of Elizabeth Black
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