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Prune, Tomato And Artichoke Baked ‘Salad’

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Ingredients

Ten 1-inch-thick slices of gluten-free bread, cut into large chunks

4 Tbsp. olive oil

2 garlic cloves, minced

4 large Heirloom tomatoes, cut into coarse chunks

1 (15 oz.) can artichokes, drained

8 large prunes

1/3 cup fresh parsley, chopped

1 Tbsp. black sesame seeds

2 Tbsp. balsamic vinegar

sea salt and freshly ground white pepper

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