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18 servings, 2 crostini (31 g) each
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Prepare as directed, processing 1/2 cup chopped black olives with the basil, dressing and Parmesan.
Prepare as directed. Top evenly with 1/2 cup sliced oil-packed sun-dried tomatoes.
Wrap basil stems in a damp paper towel, then place in plastic bag and refrigerate up to 4 days. Or, place the bunch of basil, stems down, in a glass of water; cover leaves with a plastic bag and refrigerate until ready to use.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.