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Toast bread; set aside. In food processor or blender, combine ricotta, cream cheese, yogurt and Parmesan cheese until smooth. Stir in scallions and peppers. Spread about 1 tbsp cream cheese spread on toasted bread. Serve at room temperature. Makes about 1 cup topping or 8 bruschettas. NOTES : Serving suggestion: Place cheese-covered bruschetta on foil-lined 9x13 baking sheet and broil until lightly browned. Serve hot. Recipe by: January 1997 Vegetarian Times
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