Serves 4 to 6
I first ate bruschetta (or garlic bread) in Tuscany where it was prepared over an open fire and called fettunta. I’ve been hooked on it since then! It’s delicious alone or as the base for any number of toppings.
Contributing editor Susan Belsinger of Brookeville, Maryland, cooks up an astounding array of delicious herbal recipes, articles, books and lectures.
Click here for the original article, Spanish Tapas Menu.
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