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Source: Stop and Smell the Rosemary

Melba Toast with Tomato Basil Salsa
An easy, satisfying snack.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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For melba toast
1 loaf white bread, very thinly sliced
1/2 cup (1 stick) unsalted butter, melted
For Tomato Basil salsa
1/2 large red onion, quartered
1/3 cup fresh basil, loosely packed
1 pound Roma tomatoes, peeled, seeded, and halved
3 tablespoons freshlygrated Parmesan cheese
1/4 cup fresh lime juice
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Melba Toast: Preheat oven to 325 degres. Remove crusts from bread. Cut bread in halves or quarters and place on greased baking sheet. Brush tops with melted butter. Bake until lightly browned, about 10 to 15 minutes.

Tomato Basil Salsa: Coarsely chop onion, basil, and tomatoes in a food processor. Transfer to a bowl. Add Parmesan, lime juice, oil, vinegar, salt, and pepper. Stir to combine.

Serve Tomato Basil Salsa with Melba Toast as an appetizer or over pasta as a refreshing light meal.

Ingredients 1 and 2 are for the Melba Toast. Ingredients 3-11 are for the Tomato Basil Salsa.

Melba Toast may be stored in an airtight container for up to 1 week or up to 1 month in the freezer.

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