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Dairy Indian Appetizers, Cookbooks, Misc., News, Or mags 16 Servings

INGREDIENTS

2 English muffins, split
2 T Crumbled goat cheese
2 t Pesto
1 T Chopped sun-dried tomatoes
packed in oil and
drained
1/2 Fresh tomato, chopped
1 T Minced scallions

INSTRUCTIONS

6/29    
Preheat the oven to 350 degrees. Toast the muffin halves. Combine the
goat cheese, pesto, sun-dried tomato, fresh tomato, and scallions and
mix well. Spread the muffin halves with the topping, place on a  baking
sheet, and bake for 10 minutes or until the topping is bubbly.  Cut
each half into four wedges.  Makes 16 croutons.  These are excellent
with soups and salads, or as afternoon tea or hors  d'oeuvre offering
as well.  Country Inns and Back Roads Cookbook (1995) by Linda Glick
Conway  MC formatted by Brenda Adams <adamsfmle@sprintmail.com>; mc
post  Recipe by: Walden Inn, Greencastle Indiana Posted to MC-Recipe
Digest  V1 #651 by Badams <adamsfmle@sprintmail.com> on Jun 29, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 40
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: <1mg
Sodium: 75.1mg
Potassium: 71.5mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 1g
Protein: <1g


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