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Arrange
the bread slices on a baking sheet coated with DuPont SilverStone®
non-stick. Brush the bread with half of the oil and toast —
on both sides — under a broiler until golden. Cool completely.
Top
each toast with a slice of chevre and sprinkle with the chopped
rosemary. Place the chopped tomatoes over the cheese and season
with salt and pepper. Drizzle the sandwiches with the remaining
olive oil and garnish with fresh rosemary branches. Serve at room
temperature.
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