Take bruschetta beyond the basic. Sun-dried tomatoes and bacon add smoky flavor while Fontina cheese adds a hint of nuttiness.
slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
cup julienne-cut sun-dried tomatoes packed in oil
cup chopped cooked bacon
cup finely shredded Fontina cheese (2 ounces)
cup finely chopped fresh parsley
Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
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.
Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.
Mozzarella is a good substitute for the mild, nutty-flavored Fontina cheese.
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.
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 PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.