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12 thin slices of French baguette, brushed with garlic-scented oil
4 Tbsp. pesto
12 oven-roasted tomatoes (directions for this is also below)
12 slices fresh mozzarella
6 pitted calamata olives
Directions:
Preheat oven to 250 degrees. To make toast, bake bread in the oven until crisp, about 20 minutes. To make oven-roasted tomatoes, slice tomatoes, then brush with olive oil, salt and pepper and bake until dehydrated (about 2 hours). To assemble appetizers, place toasts on serving platter and top with sliced mozzarella. Place 1 tsp. pesto on each, then place tomato and 1/2 olive side by side on the pesto. Enjoy! -Diana
Submitted by Diana Bogue Contributed on:
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