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Appetizers

Olive and Tomato Bruschetta

Olive and Tomato Bruschetta recipe
photo by:kraft
Got fans of tapenade in the house? If the answer is yes, try this tasty bruschetta topped with black olives, artichoke hearts and tomatoes.
time
prep:
20 min
total:
20 min
servings
total:
12 servings, 1 topped toast slice each
Magazine Acquisition

What You Need

12
slices  French bread, 1/2 inch thick
 Cooking spray
1
medium  tomato, chopped, drained
1/4
cup  chopped pitted black olives
1/4
cup  chopped canned artichoke hearts, drained
1/4
cup  KRAFT Grated Parmesan Cheese
1/4
cup  KRAFT Parmesan Romano Dressing
1
Tbsp.  parsley flakes

Make It

PREHEAT broiler. Spray both sides of each bread slice lightly with cooking spray; place in single layer on rack of broiler pan. Broil 2 min. on each side or until lightly toasted on both sides.

MIX tomatoes, olives, artichokes, cheese, dressing and parsley flakes.

SPOON heaping tablespoonful of the tomato mixture onto each toast slice.

Kraft Kitchens Tips

Substitute
Brush bread slices with olive oil instead of spraying with the cooking spray.
Use Your Oven
Preheat oven to 350°F. Spray bread as directed. Place on baking sheet. Bake 10 min.; top with the tomato mixture.
Substitute
Prepare as directed, substituting Italian bread for the French bread.
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