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Sun-Dried Tomato and Bacon Bruschetta

  • 24servings
  • 50minutes
  • 50calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 24 slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)

  2. 1/2 cup julienne-cut sun-dried tomatoes packed in oil

  3. 1/2 cup chopped cooked bacon

  4. 3/4 cup finely shredded Fontina cheese (2 ounces)

  5. 1/4 cup finely chopped fresh parsley

Instructions Jump to Ingredients ↑

  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.

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