Canned diced tomato bruschetta? I can just hear some of you running away, but trust me, they tasted delicious.
Tuscan Tomato Bruschetta
Servings: 12
Ingredients
1 whole wheat baguette, sliced 1 inch thick
Extra virgin olive oil
1 (14.5 ounce) can Redpack Diced Tomatoes in Juice, drained or 1 (14.5 ounce) can Redpack Petite Diced Tomatoes, drained
1/2 cup diced red onion
2 garlic cloves, minced
3 tablespoons fresh chopped basil (the store was out for some reason, :( so I used 1 tsp dried)
1 cup grated Parmesan cheese ( I sprinkled on part skim mozzarella and some parmesan onto each one- I used less than a cup)
Directions
- Brush extra virgin olive oil onto both sides of bread slices. Grill or toast under the broiler until golden on both sides.
- In a bowl combine remaining ingredients, except cheese, stir to combine. Spoon the tomato mixture onto the toasted bread.
- Sprinkle with Parmesan cheese and broil for 1 minute to melt the cheese. Serve immediately.
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It was freezing here this weekend, too! I totally could have used a reminder of summer.
ReplyDeleteOh man! I love bruschetta, even if the tomatoes come from a can! Thanks for the cravings you just gave me.
ReplyDeleteIt's an all time favorite. I have a Swiss friend who makes this often.
ReplyDeletehmm I've never tried it with canned tomatoes...but now I will!
ReplyDeleteT
ReplyDeleteI have to try these.
ReplyDeleteAlso, just had kale chips for the first time the other day. wow.
this looks really yummy and easy too!
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