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	<title>Prue Leith &#187; first course Bruschetta</title>
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		<title>Gourmet First Courses &#124; Bruschetta</title>
		<link>http://www.prueleith.co.za/blog/gourmet-first-courses-bruschetta/</link>
		<comments>http://www.prueleith.co.za/blog/gourmet-first-courses-bruschetta/#comments</comments>
		<pubDate>Tue, 28 Jul 2009 06:56:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Gourmet First Courses]]></category>
		<category><![CDATA[aubergines]]></category>
		<category><![CDATA[beef tomatoes]]></category>
		<category><![CDATA[Bruschetta]]></category>
		<category><![CDATA[first course Bruschetta]]></category>
		<category><![CDATA[French bread]]></category>
		<category><![CDATA[gourmet first courses]]></category>
		<category><![CDATA[Haloumi]]></category>
		<category><![CDATA[infused garlic]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[Parma ham]]></category>

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		<description><![CDATA[To make Bruschetta simply cut thick slices of French bread on the diagonal. Fry them in olive oil that has been infused with garlic until crisp on both sides. Drain well on absorbent paper. The toast should be crisp on &#8230;]]></description>
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