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Gasper Manno's Bruschetta Pasquale

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Gasper Manno is known for his Neapolitan pizzas at Gasper's Casual Italian Dining/Pizzeria, but today he divulges the recipe for another Italian classic that doesn't require a wood oven: Bruschetta Pasquale.

Bruschetta Pasquale
Yield: 4 servings

Tomato Mixture:
3 Plum Tomatoes, diced into ½-inch cubes
1 Fresh Garlic Clove, finely minced
4 Basil Leaves, chopped
2 Tbsp Balsamic Vinegar
3 Tbsp Extra Virgin Olive Oil
Kosher Salt & Fresh Ground Pepper, to taste

Click through for the rest of the recipe.

Bread:
8 slices crusty Italian or French bread, cut into ½-inch thick slices
1 Fresh Garlic Clove, cut in half lengthwise
2 Tbsp Extra Virgin Olive Oil

What you'll do:
- Pre-heat oven to 375˚F.
- Place bread slices on cookie sheet, place in oven, and toast until bread is golden brown.
- Remove bread from oven, rub with halved garlic clove, and drizzle with olive oil.
- In a medium-sized mixing bowl, combine the tomato mixture ingredients and lightly toss together to incorporate.
- Spoon tomato mixture over prepared bread, and arrange on platter to serve.

This is part three of our Chef Chat with Manno. Check out the first and second installments for more about Manno's Italian heritage and pizza-making style.

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