Sun-Dried Tomato and Bacon Bruschetta

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  • 35 min prep time
  • 50 min total time
  • 5 ingredients
  • 24 servings

Ingredients

24
slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
1/2
cup julienne-cut sun-dried tomatoes packed in oil
1/2
cup chopped cooked bacon
3/4
cup finely shredded Fontina cheese (2 ounces)
1/4
cup finely chopped fresh parsley

Directions

  1. 1 Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
  2. 2 Place tomatoes in strainer over small bowl; press tomatoes to drain oil into bowl (2 to 3 tablespoons oil is needed). Brush oil on bread. Bake 5 to 7 minutes or until crisp.
  3. 3 Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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