1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1/4
cup kalamata olives, chopped
1/2
teaspoon finely chopped garlic
1/2
teaspoon dried thyme leaves
3
tablespoons shredded Parmesan cheese
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Steps
1
Heat oven to 375°F. In small bowl, mix diced tomatoes, olives, garlic and thyme; set aside.
2
Use serrated knife to cut loaf into 21 slices, about 1/2 inch thick. Place slices on large ungreased cookie sheet. Spoon rounded teaspoon of tomato mixture on center of each slice.
3
Bake 10 to 12 minutes or until bread is light brown and cooked through. Sprinkle with cheese. Bake 2 minutes longer or just until cheese melts.
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Top with shredded mozzarella in place of the Parmesan.
For a crispier bruschetta, bake the loaf as directed on can. Cut loaf into slices. Top each slice with filling; bake until filling is hot and bread is crispy.
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