Tomato-Goat Cheese Bruschetta

 

2

logs (4 oz each) soft goat cheese, cut into 8 (1-inch) slices

1

can (14.5 oz) Muir Glen® organic diced tomatoes, drained

1/4

cup coarsely chopped pitted kalamata olives

1

teaspoon chopped fresh thyme leaves

1/4

teaspoon crushed red pepper flakes

1

tablespoon olive oil

24

slices (1/2 inch thick) baguette (about 8 oz), toasted

• 1 Heat oven to 350°F. In ungreased 1-quart shallow ovenproof gratin dish or 9-inch glass pie plate, place cheese in single layer.
• 2 Sprinkle tomatoes, olives, thyme leaves and pepper flakes over cheese. Drizzle with olive oil.
• 3 Bake 15 to 20 minutes or until warm. Serve with baguette slices.