Fresh Tomato-Zucchini Salsa Crostini

This creative variation on Italian bruschetta will delight your family and friends. MORE+ LESS-

By Pillsbury Kitchens

March 4, 2005

medium tomatoes, chopped (1 cup)

1/2

cup finely chopped zucchini

1/4

cup finely chopped green bell pepper

1/4

cup sliced ripe olives

tablespoons chopped fresh basil

1/4

teaspoon garlic powder

1/8

teaspoon salt

(1/4-inch-thick) diagonal slices baguette-style French bread

tablespoon olive oil

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1

In medium bowl, combine all ingredients except bread and oil; mix well.
2

Place bread slices on ungreased cookie sheet. Drizzle each bread slice with oil. Broil 4 to 6 inches from heat for 30 to 45 seconds or until lightly toasted.
3

Just before serving, top each toasted bread slice with about 1 tablespoon vegetable mixture.