From: Chef Cleetus Friedman, City Provisions, Chicago. Yield: 24 crostini. 1 lb. fresh spinach ¾ cup sunflower seeds, unsalted 1 head of garlic (6-8 cloves) 1 cup extra virgin olive oil, divided 2 cups GranQueso® cheese 1 8-oz. baguette (sourdough, olive, etc.) to taste, salt and pepper 1 7-oz. jar sundried tomatoes, quartered lengthwise ½ cup grated GranQueso® cheese For pesto: Fill medium saucepan with water and bring to boil. Add spinach and ...

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