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Fire Roasted Tomato and Olive Bruschetta

Nibble and nosh on a flavorful appetizer that's ready in 20 minutes.

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 24

Ingredients

1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1/4
cup pitted kalamata olives, quartered
1/4
cup coarsely chopped drained roasted red bell peppers (from a jar)
2
tablespoons chopped fresh basil leaves
1
tablespoon extra-virgin olive oil
1/2
cup soft goat cheese (4 oz)
24
slices (1/2 inch thick) baguette (about 8 oz), toasted

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In medium bowl, mix tomatoes, olives, roasted peppers, basil and oil.
  • 2 Spread goat cheese onto toasted baguette slices. Top with tomato mixture. Serve immediately.

EXPERT TIPS

Expert Tips

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.

Chèvre is the French name for goat cheese, which has a distinctive sharp flavor. It comes in a variety of shapes and the texture can vary from moist and creamy to dry and semifirm.

You can replace the kalamata olives with another variety, such as green or a mixed medley.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
50
(
Calories from Fat
15),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
115mg
115%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
6%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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