Tomato And Pesto Toasted Baguette

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donna hay


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4 Roma tomatoes, sliced

1 cup (120g) grated cheddar

150 g bocconcini, sliced

sea salt and cracked black pepper

1 baguette, cut into four and halved lengthwise

1½ cups basil leaves

½ cup (40g) grated parmesan

2 cloves garlic, crushed

2 tablespoons pine nuts, toasted

⅓ cup (80ml) olive oil

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