MENU
  • Pinterest
    4
  • Save
    38
  • Print
    31
  • Facebook
    1
  • Email
    7

Bruschetta Appetizer Tart (Party Size)

bruschetta appetizer tart (party size) Appetizer
0 Ratings
0 Comments
Bruschetta Appetizer Tart (Party Size)
  • Prep 15 min
  • Total 25 min
  • Ingredients 6
  • Servings 32

Bring the fresh tomato and basil flavors of summer into your kitchen in an appetizer made easy with Pillsbury® refrigerated pie crust. MORE+ LESS-

November 12, 2013
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

Ingredients

2
boxes Pillsbury™ refrigerated pie crusts, softened as directed on box
2
cups chopped plum (Roma) tomatoes (6 medium)
2/3
cup chopped fresh basil leaves
4
teaspoons olive oil
2
cloves garlic, finely chopped or 1/2 teaspoon garlic powder
1
cup shredded Parmesan cheese

Steps

Hide Images
  • 1
    Heat oven to 425°F. Remove pie crust from pouch; unroll on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown.
  • 2
    Meanwhile, in medium bowl, combine all remaining ingredients except cheese.
  • 3
    Remove partially baked crust from oven. Spread tomato mixture over crust; sprinkle with cheese.
  • 4
    Return to oven; bake 7 to 10 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges. Serve warm.

Expert Tips

  • Use kitchen scissors to "chop" the fresh basil in this recipe. It saves preparation and clean-up time.

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories
70
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
120mg
5%
Potassium
35mg
1%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment