Sun-Dried Tomato and Bacon Bruschetta

  • Prep 35 min
  • Total 50 min
  • Ingredients 5
  • Servings 24
Sun-Dried Tomato and Bacon Bruschetta

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Mozzarella is a good substitute for the mild, nutty-flavored Fontina cheese.
  • You can prepare and top the bread slices as directed up to 1 hour in advance. Pop in the oven to melt the cheese just before serving.
  • Bruschetta refers to toasted garlic bread that is topped with olive oil, salt and pepper. In this recipe, we have taken the flavors a step further by adding tomatoes and cheese.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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