Sun-Dried Tomato and Bacon Bruschetta

Take bruschetta beyond the basic. Sun-dried tomatoes and bacon add smoky flavor while Fontina cheese adds a hint of nuttiness.

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

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
  • 1 Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
  • 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 Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    50
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    105mg
    105%;
    Total Carbohydrate
    5g
    5%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Iron
    2%;
    Exchanges:
    1 Lean Meat;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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