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Roasted Tomato Bruschetta with Pesto
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Ingredients:
1/2 Pint Cherry Tomatoes, sliced in half
1/4 Cup Pesto
Chopped Basil, for topping
French Loaf or Baguette, about 8-10 slices
Directions:
Bake the bread according to package instructions. Let cool slightly and slice into 8-10 slices.
Preheat the oven to 400 degrees F. Add the sliced tomatoes to a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 15 minutes. Remove and set aside to cool slightly.
Spread pesto on each slice of bread.
Top with roasted tomatoes and garnish with chopped basil.
Serve and enjoy immediately. Store any leftovers in an airtight container in the fridge.
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Bake the bread according to package instructions. Let cool slightly and slice into 8-10 slices.
Preheat the oven to 400 degrees F. Add the sliced tomatoes to a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 15 minutes. Remove and set aside to cool slightly.
Spread pesto on each slice of bread.
Top with roasted tomatoes and garnish with chopped basil.
Serve and enjoy immediately. Store any leftovers in an airtight container in the fridge.
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