Sun-Dried Tomato And White Bean Bruschetta

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1 3-oz. pkg. sun-dried tomatoes, julienned

1 cup boiling water

1/3 cup pine nuts, toasted

1 1/2 tsp. olive oil

3 cloves garlic, minced

1/2 cup sliced scallions

1/2 cup coarsely shredded carrots

1 15-oz. can (13/4 cups) Great Northern beans, drained

1/4 cup chopped fresh basil

1 Tbs. balsamic vinegar

1 1-lb. sourdough baguette, cut into 1/2-inch-thick slices

1 tsp. dried basil for garnish

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