Crispy Bruschetta with Cheddar & Tomatoes
Prep Time
Makes
Cooking Mode
28 slices 1/2-inch-thick slices (2) Artisan White Baguette
3 tablespoons Compliments Organic extra virgin olive oil
2 Organic garlic clove, pressed
1 pint Compliments Cherry tomatoes
1 fresh organic lemon zest and juice
1 tbsp Billy Bee Organic Honey
1 clove organic chopped garlic
1 cup Mediterranean Organic black olives chopped fine
2 stalks of Compliments Organic green onions sliced
5 ozs organic local NS Knoydart white cheddar Cheese
3 tablespoons chopped fresh Basil
28 slices 1/2-inch-thick slices (2) Artisan White Baguette
3 tablespoons Compliments Organic extra virgin olive oil
2 Organic garlic clove, pressed
1 pint Compliments Cherry tomatoes
1 fresh organic lemon zest and juice
1 tbsp Billy Bee Organic Honey
1 clove organic chopped garlic
1 cup Mediterranean Organic black olives chopped fine
2 stalks of Compliments Organic green onions sliced
5 ozs organic local NS Knoydart white cheddar Cheese
3 tablespoons chopped fresh Basil
Directions
1Preheat oven to 350°F. Arrange bread slices on baking sheet. Mix olive oil and garlic and brush over bread. Bake bread until lightly golden, about 4 minutes. Remove toasts from oven.
2Combine tomatoes, chopped olives, honey, green onion, lemon juice, cheddar and garlic in medium bowl. Season with salt and pepper. (Toasts and tomato mixture can be prepared 1 hour ahead. Cover separately and keep at room temperature.)
3Preheat oven to 350°F. Spread cheese over toasts; arrange on baking sheet. Mound tomato mixture on toasts, dividing equally. Bake until heated through, about 5 minutes. Transfer bruschetta to platter. Sprinkle with Basil.
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Personal Note
Personal Note