Bruschetta Trio

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Wolfgang Puck


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21 slices batard or good French bread, sliced 1 inch thick

1/2 cup olive oil

3 garlic cloves

1 cup goat cheese, softened

1 cup olive tapenade (recipe follows)

1 cup roasted peppers, store-bought

7 white anchovies

1 cup garlic aioli

1 tomato (1-2 for 7 servings), blanched, seeded and cut into 7 even 'petals'

7 slices Parmesan cheese

1/4 cup balsamic vinegar

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