Fire Roasted Tomato and Olive Bruschetta

By connieo

Ingredients

• 24 slices baguette, 1/2-inch thick, toasted
• 1 can (14.5 ounces) Muir Glen® Organic Fire Roasted Diced Tomatoes, drained
• 1/4 cup pitted Kalamata olives, quartered
• 1/4 cup roasted red bell peppers (from jar), drained, coarsely chopped
• 2 tablespoons fresh basil leaves, chopped
• 1 tablespoon extra-virgin olive oil
• 1/2 cup (4 ounces) soft goat cheese

Details

Servings 24
Preparation time 20mins
Cooking time 25mins

Preparation

Step 1

1. To toast baguette slices, heat oven to 425°F. Place slices on an ungreased cookie sheet. Bake 4 to 5 minutes or until light golden brown.

2. In a medium bowl, mix tomatoes, olives, roasted peppers, basil and oil.

3. Spread goat cheese onto toasted baguette slices.

4. Top with tomato mixture. Serve immediately.

Tip: You can replace the Kalamata olives with green or mixed olives.