Simple and Tasty Bruschetta
JuLY 29, 2013
This summer we haven't been doing as much entertaining as we usually do. With the baby in tow and a new house to plan for (we move in September!) we are up to our ears in to-do lists. However, the few times we've managed to have a casual get together I've whipped up this super simple bruschetta. They only actual cooking part is toasting the bread. The rest is just a matter of layering on some delicious spreads to bring it all together.
The thing about bruschetta is that it can be made so many different ways. I really do love to make it with fresh tomatoes, too, but sometimes that can be so messy to eat standing up. By using the tomato and olive spreads I am able to keep everything from tumbling off the bread into someone’s lap while they eat.
This awesome bruschetta came together in just minutes and was simple to serve up on a platter for our friends who were milling around. I also made it in advanced (while the baby napped!) and kept them chilled in the fridge until they arrived. Keep this, and more amazing bruschetta recipes, in your back pocket for summer entertaining!
Sundried Tomato, Olive & Parmesan Bruschetta
1 loaf French bread, sliced in 1/2-inch pieces
1 large garlic clove, cut in half
4 oz. KRAFT Shredded Parmesan Cheese
8 oz. sundried tomatoes, finely chopped
8 oz. sliced green olives
1 tbsp. olive oil
PREHEAT the oven to 400˚F. Arrange the bread slices on a baking sheet and toast for 15 minutes, or until golden brown.
MIX the cheese, tomatoes, and olives together in a large bowl with a fork so they are completely combined.
REMOVE the hot bread from the oven and immediately rub it with the fresh cut side of the garlic clove. Then spread it a little bit of the olive tomato mixture on top. Drizzle with a little olive oil if needed, and serve!
For more recipes and ideas, visit my blog at www.thenaptimechef.com.