Tomato Bruschetta

Toast the bread ahead of serving time to make this appetizer recipe even faster to assemble.

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  • Makes: About 24 bruschetta
  • Prep: 30 mins
  • Bake: 8 mins 425°F

Tomato Bruschetta

Directions

  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.

From the Test Kitchen

If desired, transfer toasted bread to a storage container. Cover and store at room temperature for up to 24 hours.

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Nutrition Facts (Tomato Bruschetta)

  • Per serving:
  • 58 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 3 mg chol. ,
  • 104 mg sodium ,
  • 6 g carb. ,
  • 0 g fiber ,
  • 2 g pro.
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