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|1 cup sun-dried tomatoes in oil|
|1/2 cup pine nuts|
|1/2 cup olive oil|
|1/2 cup green onion, sliced|
|1 cup BelGioioso Romano, grated|
|1 cup BelGioioso Parmesan, shredded|
|24 slices crusty bread|
|to taste salt and pepper|
- Chop tomatoes coarsely. Toast pine nuts in olive oil. Mix tomatoes, nuts, onions, cheese and spices.
- To assemble, spread 1 to 2 Tbsp. of topping on each slice of bread. Bake at 400F for 6 to 8 minutes or until golden brown. Serve immediately.
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