Fire Roasted Tomato Bruschetta Bites

These tasty bruschetta bites are ready in just 20 minutes! MORE+ LESS-

By Pillsbury Kitchens

October 2, 2013

can Pillsbury™ refrigerated crusty French loaf

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

tablespoons shredded Parmesan cheese

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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.

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.