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    Peggy
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    Bruschetta Marinara for 64

    16 (12-inch) baguettes
    1 cup olive oil
    Contadina Deluxe Marinara Sauce
    2 cups grated Parmesan cheese
    2 cups chopped fresh basil

    Cut French bread baguettes into 1-inch slices. Using olive oil, brush each slice with oil; broil until slightly golden. Ladle Contadina Deluxe Marinara Sauce over each toast and sprinkle with 1/2 teaspoon grated Parmesan cheese; broil until cheese is melted. Garnish each piece with 1/2 teaspoon chopped fresh basil.

    Makes 64 servings, 3 slices per serving.

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