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Mozzarella & Carrot-Pesto Bruschetta


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1 pound carrots, peeled and cut into 2-inch lengths

1/2 cup Stonyfield Organic whole milk plain yogurt

1 tablespoon white wine vinegar

1 teaspoon harissa

1 teaspoon cumin

3/4 teaspoon salt

1/4 ground ginger

1 tablespoon olive oil

2 small zucchini (about 6 ounces each) grated

1/4 teaspoon black pepper

1 loaf (about 11 ounces) italian bread, cut diagonally into 1-inch slices (about 18 slices)

1 1/4 cups shredded part-skim mozzarella

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