Tomato-Cheese Bruschetta

12 servings (2 slices each)


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1 loaf (16 oz each) crusty Italian bread, cut diagonally into 24 slices
1/2 cup olive oil
1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, drained
1/2 cup chopped sweet onion
2 tablespoons chopped fresh basil leaves
1/2 teaspoon finely chopped garlic
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cups shredded part-skim mozzarella cheese (2 cups = 8 oz)


Hands On: 20 minutes
Total: 20 minutes

1. Preheat oven to 400F. Brush both sides of each bread slice with oil. Place slices on baking sheet; bake 5 minutes on each side, or until golden brown.

2. Combine tomatoes, onion, basil, garlic, salt and pepper; mix well. Spoon evenly divided portions onto each slice of toast. Sprinkle with cheese.

3. Bake 3 minutes, or until cheese is melted.

Created date

October 2008