Pesto and Cheese Tomato Melts

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Ingredients:

¼ cup purchased basil pesto
2 Tablespoons chopped nuts
4 1-inch slices sourdough French bread, toasted
¼ cup oil-packed dried tomatoes, drained and chopped
1 cup shredded mozzarella cheese (4 ounces)

Directions:

1. In small bowl stir together pesto and nuts.

2. Spread pesto mixture over toasted bread slices.

3. Top with dried tomatoes; sprinkle with mozzarella cheese.

4. Place bread slices on baking sheet.

5. Broil about 4 inches from the heat for 2 to 3 minutes or until cheese melts.

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