Roasted Red Pepper Toasts Christina Stanley-Salerno   From Every Day with Rachael Ray June-July 2008 Puree 4 roasted red peppers with 1/2 teaspoon garlic powder, 1/4 cup toasted pine nuts and 1/4 cup grated parmesan cheese. Spread 2 teaspoons puree on toasted baguette slices and garnish with coarsely grated parmesan cheese.

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