Bruschetta con Insalatina
With due respect to Tyler Florence, it is not a matter of personal preference for the pronunciation of this classic Italian dish. It's Italian, it is, therefore pronounced Broo-skeh-tah. It's very simple. Really.

Thick Slices Crusty Bread, grilled or toasted
Garlic, one clove, halved
Extra Virgin Olive Oil, two teaspoons
Salad Greens, about two cups
Carrot, julienned
Creamy Italian Dressing
Black Olives, pitted
Sea Salt and Freshly Ground Pepper
Plum Tomatoes, two small ripe, halved
Parsley leaves for garnish

1. Rub each slice of bread with the garlic. Drizzle with the olive oil and set aside
2. Place the greens in a bowl, add dressing, olives and carrots. Season with the salt and pepper. Toss.
3. Arrange the bread on a plate or plates and top with salad and then place a half tomato on top of each. Garnish.

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