1 14.5 oz fresh or fire roasted diced tomatoes, drained
0.25 cup pitted Kalama olives, quartered
0.25 cup roasted red bell peppers drained and coarsely chopped
2 tbsp fresh basil leaves, chopped
1 tbsp extra-virgin olive oil
0.50 cup soft goat cheese (4 oz)
24 baguette 1/2-inch thick, toasted (approx. 8 oz)
1
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
2
In medium bowl, mix tomatoes, olives, roasted peppers, basil and oil.
3
Spread goat cheese onto toasted baguette slices.
4
Top with tomato mixture. Serve immediately.
Ingredients
1 14.5 oz fresh or fire roasted diced tomatoes, drained
0.25 cup pitted Kalama olives, quartered
0.25 cup roasted red bell peppers drained and coarsely chopped
2 tbsp fresh basil leaves, chopped
1 tbsp extra-virgin olive oil
0.50 cup soft goat cheese (4 oz)
24 baguette 1/2-inch thick, toasted (approx. 8 oz)
Directions
1
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
2
In medium bowl, mix tomatoes, olives, roasted peppers, basil and oil.
3
Spread goat cheese onto toasted baguette slices.
4
Top with tomato mixture. Serve immediately.