Summer Squash Bruschetta

Recipe from Taste of the South
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  • 1 cup seeded, chopped tomato (approximately 2 medium tomatoes)
  • 1/2 cup finely chopped yellow squash
  • 1/2 cup finely chopped zucchini squash
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 18 toasted French-bread rounds
  • freshly ground black pepper, freshly grated Parmesan cheese
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In a medium bowl, combine tomato, squashes, basil, olive oil, lemon juice, balsamic vinegar, garlic, salt, and pepper. Cover and refrigerate for 2 hours.
Spoon approximately 1 tablespoon tomato mixture on top of each toasted French-bread round.
Garnish with freshly ground black pepper and Parmesan cheese, if desired.
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