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Description
For a taste of the sunny Mediterranean, use ripe summer tomatoes for this appetizer recipe. Serve on Bruschetta Toasts or slices of French bread.
Ingredients
US|METRIC
15 SERVINGS
- 1 lb. French bread
- 2 Tbsp. olive oil
- 1/2 tsp. McCormick Parsley Flakes
- 1 cup plum tomatoes (finely chopped)
- 1/4 cup black olives (chopped)
- 2 Tbsp. olive oil
- 1 Tbsp. cider vinegar
- 2 tsp. McCormick Basil Leaves
- 1 tsp. McCormick Oregano Leaves
- 1/2 tsp. McCormick Onion Salt
- 4 oz. goat cheese (chèvre)
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Directions
- Preheat oven to 425°F. For the Bruschetta Toasts, slice bread into 32 (1/2-inch thick) slices. Mix oil and parsley in small bowl. Brush oil mixture lightly on both sides of bread slices. Place in single layer on baking sheet. Bake 6 to 8 minutes or until crisp and light brown, turning once. Cool on wire rack.
- For the Topping, mix tomatoes, olives, oil, vinegar, basil, oregano and onion salt in medium bowl. Let stand at room temperature 30 minutes to allow flavors to blend.
- Spread 1 teaspoon goat cheese on each slice of Bruschetta Toasts. Top with 1 tablespoon tomato mixture.
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