Sun-Dried Tomato and Bacon Bruschetta

Sun-Dried Tomato and Bacon Bruschetta

Take bruschetta beyond the basic. Sun-dried tomatoes and bacon add smoky flavor while Fontina cheese adds a hint of nuttiness.

Prep Time

35

Minutes

Total Time

50

Minutes

Makes

24

appetizers

24
slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
1/2
cup julienne-cut sun-dried tomatoes packed in oil
1/2
cup chopped cooked bacon
3/4
cup finely shredded Fontina cheese (2 ounces)
1/4
cup finely chopped fresh parsley
  1. Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
  2. Place tomatoes in strainer over small bowl; press tomatoes to drain oil into bowl (2 to 3 tablespoons oil is needed). Brush oil on bread. Bake 5 to 7 minutes or until crisp.
  3. Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.
Makes 24 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Mozzarella is a good substitute for the mild, nutty-flavored Fontina cheese.
Do-Ahead
You can prepare and top the bread slices as directed up to 1 hour in advance. Pop in the oven to melt the cheese just before serving.
Did You Know?
Bruschetta refers to toasted garlic bread that is topped with olive oil, salt and pepper. In this recipe, we have taken the flavors a step further by adding tomatoes and cheese.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 50
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1g,),
  • Cholesterol 5mg;
  • Sodium 105mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 0g,
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Lean Meat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.