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Rated:  
Read Reviews
These elegant-looking appetizers may appear complicated, but are simple to make using canned Italian-seasoned diced tomatoes.
Estimated Times
| Preparation Time: |
15
mins.
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| Cooking Time: |
10
mins.
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1
long
French baguette
, cut into 24 slices
1
can
(14.5 ounces)
Italian-style diced tomatoes
, drained
1
can
(2.25 ounces)
sliced ripe olives
, drained
2
tablespoons
chopped fresh parsley
1
tablespoon
balsamic vinegar
1
tablespoon
olive oil
1/4
teaspoon
crushed red pepper flakes
4
to 5 ounces
fontina or provolone cheese
, cut into 24 slices
PREHEAT oven to 350° F.
PLACE baguette slices on baking sheet; bake, turning once, for 8 to 10 minutes or until toasted.
COMBINE tomatoes, olives, parsley, vinegar, oil and crushed red pepper in medium bowl. Place 1 cheese slice on each toast; return to oven.
BAKE for 2 to 3 minutes or until cheese begins to melt. Top each with about 1 tablespoon tomato mixture. Serve immediately.
Serving Size:
24
Number of Reviews: 1
Average Rating:
Submitted Date: 3/5/2004 11:18:31 PM
Submitted by: Monica, Sacramento, CA
Rated:
Comments: This recipe was a huge success at a small gathering of girlfriends. Everyone thought I slaved for hours over it, but in reality, it was a no brainer. Very little prep work, and immense satisfaction. Recommened for appetizers, finger foods or just because. Thanks for the wonderful compliments!!!
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The nutrition information provided for each recipe is determined by a database
analysis using the ESHA Genesis R&D program. Nutrition information is based
on the ingredients and cooking techniques as listed in the recipe, and does not
include optional ingredients and cooking techniques as listed in the recipe,
and does not include optional ingredients or garnishes. Nutritional values
represented are composite averages and may vary according to freshness, variety
or differences in preparation. Altering cooking methods or substituting any
ingredients may change the posted nutrition information significantly.
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