Bread rolls with dried tomato

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Nice snack of bread rolled up with dried tomatoes, basil and pine nuts



Cut the crusts off the bread and place two slices on one side slightly over each other. Press the sides together well.
Spread the slices of bread together with crème frache.
Drain the tomatoes and cut into small pieces and pat dry with a paper towel. Divide the tomato pieces over the crème frache.
Tear the basil leaves into pieces.
Toast the pine nuts and divide them, together with the basil leaves, over the filled slices of bread.
Then carefully roll them up and wrap them fairly tightly in aluminum foil. Then let it set in the fridge for at least an hour.
Then cut the bread rolls into 4 pieces with a sharp knife.
Tip: At the bakery you can often have a casino loaf cut lengthwise. This way you have long slices that you can use directly for your bread rolls.

Source: Leukerecepten by leukerecepten-nl.
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