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1 French baguette, sourdough bouille, or ciabatta loaf
1/4 cup/60 mL oil
1 tbsp/15 mL Watkins Parsley
Thinly slice bread at a diagonal. Drizzle with oil and sprinkle with parsley. Bake at 425°F/210°C for 7 to 8 minutes until toasted.
Makes 24 toasts.
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