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Fire-Roasted Tomato and Olive Bruschetta
Justina
An easy and tasty appetizer.
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained (small dice)
59 ml1/4 cup pitted kalamata olives, quartered
59 ml1/4 cup coarsely chopped drained roasted red bell peppers (from a jar)
30 ml2 tablespoons chopped fresh basil leaves
15 ml1 tablespoon extra-virgin olive oil
24 slices (1/2 inch thick) baguette (about 8 oz), toasted
1. In medium bowl, mix tomatoes, olives, roasted peppers, basil and oil.
2. Top baguette slices with tomato mixture. Serve immediately.
Here's an easy way to toast baguette slices: Heat oven to 425°F. On ungreased cookie sheet, place bread slices. Bake 4 to 5 minutes or until very light golden brown.
Substitutions: You can replace the kalamata olives with another variety, such as green or a mixed medley. If fire-roasted tomatoes are not available, try diced tomatoes with a few drops of liquid smoke.