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  • 24servings
  • 10minutes
  • 123calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large French baguette, cut into 1/2 inch slices

  2. 1 (14 1/2 ounce) can Italian-style diced tomatoes, drained

  3. 1 (2 1/4 ounce) can sliced ripe olives, drained

  4. 2 tablespoons chopped Italian (flat-leaf) parsley

  5. 1 tablespoon balsamic vinegar

  6. 1 tablespoon olive oil

  7. 1/4 teaspoon crushed red pepper

  8. 24 small slices fontina or provolone cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F.

  2. Place baguette slices on a baking sheet. Bake for 8 to 10 minutes or until toasted, turning once.

  3. Meanwhile, combine tomatoes, olives, parsley, vinegar, oil and red pepper in a medium bowl.

  4. Place 1 cheese slice on each toasted baguette slice; return to the oven. Bake for 2 to 3 minutes or until the cheese begins to melt.

  5. Top each with about 1 tablespoon of the tomato mixture. Serve immediately as an appetizer.

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