Socrates Said," Let foods be your medicine and let medicine be your foods". Let us all practice the values of the past wisdom to build a letter living and living health while we enjoy the delicious drinks

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Friday, September 9, 2016

The Healthy and Weightloss recipe: The Sun-dried tomato Brushetta

Kyle J. Norton(Scholar, Master of Nutrients), all right reserved.
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

The Healthy and Weight loss recipe: The Sun-dried tomato Brushetta
Recipe attributed to Everyday Italian by Jean Pare and Sophia De Luca (Original series), Publisher Company's Coming.You can view their website atwww.companycoming.com

The addition od sundried tomato makes ordinary bruschetta extraordinary. There is no shortage of favor intensity here - garlic, green onion, fresh basil and 2 types of tomato pack a lot of punch.
Chopped seeded Roman (plum) tomato 2 cups 500mL
Sun-dried tomatoes in oil, chopped 1/2 cup 125mL
Finely shredded basil 1/4 cup 60mL
Sliced green onion 2tbsp. 30mL
Oil from sun-dried tomatoes 1tbsp. 15 mL
Red wine vinegar 2 tsp. 10mL
Garlic clove, minced ( or 1/4tsp., 1mL powder) 1 1
salt sprinkle
Pepper sprinkle
Baquette bread slices (1/2 inch, 12cm, thick)
Combine frist 9 ingredients in medium bowl. Let stand for 30 minutes to blend flavors.
Arrange bread slices on ungreased baking sheet. Broil on top rack in oven for about 1 minutes per side until golden. Spoon tomato mixture over top. Serve immediately. Makes 32 Bruschetta.
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