8 ounce loaf French bread (baguette)
tablespoons olive oil
medium red and/or yellow tomatoes, seeded and chopped
cup chopped, pitted ripe olives
tablespoons sliced green onion
jalapeno pepper or 1 small banana pepper, seeded and finely chopped (optional)
clove garlic, minced
tablespoon olive oil
- Cut bread into 3/8-inch-thick slices. Brush both sides of each slice lightly with the 2 tablespoons olive oil. Place on an ungreased baking sheet. Bake in a 425 degree F oven for 5 to 10 minutes or until crisp and light brown, turning once.
- For topping, stir together tomatoes, olives, green onion, jalapeno pepper (if desired), garlic, 1 tablespoon olive oil, oregano, and pepper.
- To assemble, top each toasted slice with a little Parmesan cheese, then about 1 tablespoon of the tomato topping. Sprinkle each with some of the remaining Parmesan. Return slices to the baking sheet. Bake in a 425 degree F oven for 3 to 5 minutes or until cheese starts to melt and topping is heated through. Serve warm. Makes about 24.
From the Test Kitchen
If desired, transfer toasted bread to a storage container. Cover and store at room temperature for up to 24 hours.
Nutrition Facts(Tomato Bruschetta)
- Per serving:
- 58 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 3 mg chol.,
- 104 mg sodium,
- 6 g carb.,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet