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Mexican   -   Sun Dried Tomato Rounds   adapted from Vincent's Cookbook

  • 1 Large Baguette -- sliced
  • Olive Oil -- for brushing
  • 6 Ounces Sun-Dried Tomatoes -- packed in oil
  • 2 Cloves Garlic -- minced
  • 2 Tablespoons Parmesan Cheese -- grated
  • Fresh Basil -- to taste
Directions Brush 1 side of bread with the olive oil. Toask in oven until golden brown. Puree remaining ingredients (except basil) in food processor. Spread on bread and garnish with fresh basil.
Serves 4
Time to Make 0:00

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