Brushetta
Joanne Bassolino - Voorhees

2 large Tomatoes, diced
1 medium onion finely chopped
1/4 cup extra light olive oil
3 tablespoons oregano
1/2 teaspoon salt
1 french baguette loaf

Mix all ingredients except bread in a bowl and refrigerate at least 1 hour to blend flavors. Slice baguette into 1/4 inch slices and bake on cookie sheet in oven until slightly browned and hard. (can be made one day ahead. Seal toasted bread in plastic bag) When ready to serve, put about 1 tablespoon of tomato onion mixture on each bread slice and arrange on platter. Makes about 30 appetizers.

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