Baked Goat Cheese Crostini

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2
logs (4 oz each) goat cheese, cut into 1/2-inch slices*
1/2
cup coarsely chopped dried figs
1/4
cup capers or pitted green olives, plus 1 teaspoon of juice from jar
2
tablespoons drained chopped roasted red bell peppers
3/4
cup olive oil
2
tablespoons red wine vinegar
2
cloves garlic, finely chopped
2 1/2
teaspoons dried oregano leaves
1
teaspoon packed brown sugar
1
can (11 oz) Pillsbury™ refrigerated crusty French loaf

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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