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Fresh Salsa Bruschetta

Fresh Salsa Bruschetta

1-½ cups (375 mL) diced tomatoes (about 2)
1 cup (500 mL) diced English cucumbers
½ cup (125 mL) crumbled Canadian Feta cheese
¼ cup (50 mL) shredded Canadian Mozzarella cheese
1 tbsp (15 mL) red wine vinegar
½ tsp (2 mL) dried oregano
2 cloves garlic, divided
Twenty-four ¼-inch (0.5 cm) whole wheat baguette slices

In a serving bowl, combine tomatoes, cucumbers, Canadian Feta and Canadian Mozzarella, vinegar, oregano and one clove garlic, minced. Set aside.
Cut remaining garlic in half and rub cut surface on one side of each baguette slice. Place on a baking sheet; broil for 1 to 2 minutes, on both sides or until lightly toasted.
Spoon salsa on toasted baguette slices and enjoy!

Complementary Wines: Bloody Mary, Margarita: tequila, triple sec, lime juice, Robolo, Trebbiano

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Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

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Natalie MacLean is a new force in the wine writing world ‐ a feisty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

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