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Tomato Cheese and Pesto Croutons

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


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.


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