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topping |
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Spoon topping on bread, sprinkle with parmesan |
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1 bag chestnuts |
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Slit, roast in a moderately slow oven 1 hour or until well done. Peel, chop into small pieces |
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Mix |
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6 tomatoes |
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Skin, chop into small pieces, retaining juices |
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6 back bacon rashers |
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Grill until crispy. Drain, cut into very small pieces. |
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1/2 onion |
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chop very finely |
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olive oil |
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tomato puree |
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Season to taste |
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salt and pepper |
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4 tablespoons parmesan |
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grated |
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bread |
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1 baguette |
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slice |
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Brush bread slices with oil on both sides. Grill until lightly browned. |
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2 cloves garlic |
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crush |
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olive oil |
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mix |
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