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Bruschetta and Mint

Clementine Bruschetta & Mint



Cut baguette into 12 1-inch thick pieces on a bias.

Brush the baguette pieces with olive oil and toast in the oven.

Meanwhile, cut the tomatoes into quarters and set aside in a medium bowl.

Zest the clementines and add to the tomatoes.

Peel the clementines, removing the pith.

Chop the clementines and add to tomato mixture.

Add the onions, garlic, mint and olive oil to the tomato mixture and toss.

Spoon mixture onto toasted baguette.

Arrange on a platter and garnish with mint.

Serve and enjoy!

Kim Crawford New Zealand Wines

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