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"1. Sweden: Smorgasbord Sandwich Spread 4 slices seeded rye bread with 1 1/2 Tbsp. butter, softened. Sprinkle on 2 tsp. chopped fresh dill; smear into butter. Top with 1 lb. tomatoes, sliced; 4 hard-cooked eggs, sliced; and 1/8 tsp. each salt and pepper.Serves 4   2. Spain: Pan Con Tomate Rub 6 slices grilled or toasted artisanal bread with cut clove of garlic. Top wth 1 c. shredded Manchego cheese. Using coarse side of box grater in med. bowl, grate 1 lb. tomatoes; discard skins. Stir in 1 Tbsp. olive oil and 1/4 tsp. Kosher or sea salt. Spoon over bread. Serves 4   3. France: Tomato Tartine Spread 6 oz. room-temperature Brie cheese (rind removed) on 4 slices artisanal or country bread. Top with 1 lb. tomatoes, sliced. Sprinkle with 1/2 tsp. chopped fresh tarragon and 1/4 tsp. Kosher or sea salt. Serves 4   4. Italy: Bruschetta Toasts Rub 20 angle-cut grilled baguette slices with 1 cut clove of garlic. In med. bowl, toss together 1 1/4 lbs. tomatoes, coarsely chopped; 1/3 c. torn basil leaves; 2 Tbsp. olive oil; and 1/4 tsp. each salt and pepper. Spoon over grilled toasts. Serves 4 "^^<http://www.w3.org/2001/XMLSchema#string>
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