Sundried Tomato, Olive & Parmesan Bruschetta

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The Naptime Chef
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1 loaf french bread, sliced in ½-inch pieces

1 large garlic clove, cut in half

4 ounces shredded Parmesan cheese

8 ounces sundried tomatoes, finely chopped

8 ounces sliced green olives

1 tablespoon olive oil

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