The Olive Cellar

Ingredients

• 1- 14.5 oz fresh or fire roasted diced tomatoes, drained
• 1/4 cup pitted Kalama olives, quartered
• 1/4 cup roasted red bell peppers drained and coarsely chopped
• 2 Tbsp fresh basil leaves, chopped
• 1 Tbsp extra-virgin olive oil
• 1/2 cup soft goat cheese (4 oz)
• 24 slices baguette 1/2-inch thick, toasted (approx 8 oz)

Directions

1. In medium bowl, mix tomatoes, olives, roasted peppers, basil and oil. Spread goat cheese onto toasted baguette slices. Top with tomato mixture. Serve immediately.
2. Here’s an easy way to toast baguette slices: Heat oven to 425°F.On ungreased cookie sheet, place bread slices. Bake 4 to 5 minutes or until very light golden brown.You can replace the Kalamata olives with another variety, such as green or a mixed medley