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Heat a little of the oil and cook the onion and garlic until soft but no t coloured. Add the Wholeberry Cranberry Sauce and red wine vinegar and stir until the sauce is melted. Bring to a boil. Simmer on low for 5 minutes. Remove from the heat and stir in basil and oregano. Cool at room temperature.
Heat a griddle until smoking. Cut bread diagonally into 16 slices; brush both sides with oil. Griddle each slice for 1 to 2 minutes or until golden brown. Top each slice with cranberry mixture and sprinkle with a few oregano leaves.
TIPS: Make the bruschetta topping in advance ready to use. Delicious served with some crumbled goat’s cheese.
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