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Description Edit

  • Makes 4 to 6 servings

Ingredients Edit

Directions Edit

  1. Drain tomatoes, reserving oil.
  2. Saute onion in 1 tablespoon reserved oil in a medium skillet over medium-high heat about 12 minutes or until golden brown.
  3. Cool.
  4. Process tomatoes, remaining reserved oil, garlic, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.
  5. Spread tomato pesto over bread shell; top evenly with onion, avocado, and goat cheese.
  6. Bake at 350°F for 20 minutes.
  7. Serve immediately.
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