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How to Make Flan
Peruvian Arroz con Pollo
Roast Beef Bruschetta
roast beef bruschetta
loaf (1 lb) baguette French bread, cut into 30 (1/4-inch) slices
tablespoons olive or vegetable oil
cup chives-and-onion cream cheese spread
lb thinly sliced cooked roast beef
teaspoon coarsely ground pepper
plum (Roma) tomatoes, thinly sliced
medium green onions, sliced (1/2 cup)
Heat oven to 375°F. Brush both sides of bread slices with oil; place on ungreased cookie sheet.
Bake about 5 minutes or until crisp. Cool 5 minutes.
Spread cream cheese over each slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.
Toast the bread slices a day ahead of time, and store loosely covered at room temperature. Top them up to 1 hour ahead, then cover and refrigerate until serving.
The leftover cream cheese is a great spread for summer sandwiches. Use it with beef, turkey or vegetable sandwiches.
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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© 2020 ®/TM General Mills All Rights Reserved
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