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Italian   -   Crostini   adapted from global vegetarian

  • 1/2 Cup Sun-Dried Tomatoes -- not oilpacked
  • 1 1/2 Tablespoons Olive Oil
  • 2 Cloves Garlic -- finely chopped
  • 4 Cups Escarole -- or spinach chopped
  • 1/4 Teaspoon Sage
  • 1/4 Teaspoon Red Pepper Flakes
  • 8 Slices Thick French Bread -- toasted
  • 2 Tablespoons Parmesan Cheese -- optional
Directions Soak sun dried tomatoes in warm water for 30 minutes. Drain and chop coarsely. heat oil in skillet, saute garlic 3 minutes. stir in tomatoes, seasoning and escarole. cook 3-4 minutes more stirring frequently. spread mixture over toast slices. garnish with parmesan cheese and serve.
Serves 8
Time to Make 0:00

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