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ANGELBELIEVER
Crostini with hummus and tomato-pomegranate salsa
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut the baguette diagonally into thin slices of 1½ cm thick and put them on the baking sheet. Put the baking sheet in the middle of the oven and toast the slices of bread in 10-15 minutes until they are dry and golden brown. Turn them halfway through the baking time. Allow the crostini to cool slightly.
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Cut the cherry to celebrate and mix in a bowl with the pomegranate seeds, basil and some salt and freshly ground black pepper.
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Brush the crostini with hummus and scoop the tomato salsa on it. Divide the drained bread rolls mozzarella.
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Nutrition
85Calories
Fat8% DV5g
Protein6% DV3g
Carbs2% DV7g
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