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1
8 ounce loaf French bread (baguette)
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2
tablespoons olive oil
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2
medium red and/or yellow tomatoes, seeded and chopped
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1/4
cup chopped, pitted ripe olives
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3
tablespoons sliced green onion
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1
jalapeno pepper or 1 small banana pepper, seeded and finely chopped (optional)
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1
clove garlic, minced
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1
tablespoon olive oil
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1
tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
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1/8
teaspoon pepper
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2/3
cup finely shredded Parmesan cheese
1. 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.
2. For topping, stir together tomatoes, olives, green onion, jalapeno pepper (if desired), garlic, 1 tablespoon olive oil, oregano, and pepper.
3. 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.
- Make Ahead Tip If desired, transfer toasted bread to a storage container. Cover and store at room temperature for up to 24 hours.
- Calories 58,
- Protein (gm) 2,
- Carbohydrate (gm) 6,
- Fat, total (gm) 3,
- Cholesterol (mg) 3,
- Saturated fat (gm) 1,
- Vitamin A (RE) 21,
- Vitamin C (mg) 2,
- Sodium (mg) 104,
- Calcium (DV %) 40,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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