Olive Garden Bruschetta al Pomodoro Recipe
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Olive Garden Bruschetta al Pomodoro

4 medium tomatoes
6 to 8 fresh basil leaves, chopped
8 slices crusty bread
2 to 3 cloves garlic
6 tablespoons extra virgin olive oil
Salt (as needed)
Pepper (as needed)

Chop tomatoes, season with salt, pepper, chopped basil and oil. Grill bread, brush with garlic and top with tomatoes.

Source: Giacomo Ciabattini, executive chef of Olive Garden

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