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Prep 20min
Total20min
Servings12
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Ingredients
12
slices (1/2 inch thick) French bread
2
tablespoons olive oil
1
clove garlic, finely chopped
1
medium tomato, seeded, diced (3/4 cup)
2
tablespoons sliced pimiento-stuffed green olives
2
tablespoons sliced ripe olives
2
tablespoons diced bell pepper
2
green onions, sliced (2 tablespoons)
1
tablespoon Italian dressing
4
large fresh basil leaves, thinly sliced
1/4
cup shredded Parmesan cheese
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Steps
1
Heat oven to 375°F. On ungreased cookie sheet, arrange bread slices. In small bowl, mix oil and garlic; brush on bread. Bake 8 to 10 minutes or until dry and toasted. Set aside to cool.
2
In medium bowl, mix remaining ingredients except basil and cheese. With slotted spoon, spoon tomato mixture evenly on toasts. Top with basil and cheese.
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Here's an easy way to thinly slice a bunch of basil leaves all at once: Stack the leaves and roll lengthwise into a tight roll, then cut across the roll.
The toasts can be made 2 or 3 days ahead and stored at room temperature. Create the tomato mixture a day ahead and refrigerate. Wait to slice the basil until the last minute so it doesn’t turn dark.
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