Fire-Roasted Tomato and Olive Bruschetta
Ingredients
- 24 slices ½ inch thick baguette
- 1 can 14.5 oz fire-roasted diced tomatoes, drained
- ¼ cup pitted kalamata olives quartered
- ¼ cup coarsely chopped drained roasted red bell peppers from a jar
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon olive oil
- 2 oz chèvre goat cheese, softened (½ cup)
Instructions
- Heat oven to 425°F.
- On ungreased cookie sheet, place baguette slices.
- Bake 4 to 5 minutes or until light golden brown.
- Meanwhile, in medium bowl, mix tomatoes, olives, roasted peppers, basil and oil.
- Spread 1 teaspoon cheese onto each toasted baguette slice; top evenly with tomato mixture.
- Serve immediately.
Notes / Tips / Wine Advice:
Festive Touch
You can replace the kalamata olives with sliced pimiento-stuffed olives for a touch of red and green.
