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Sun-Dried Tomato and Bacon Bruschetta
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Prep Time:
35 minutes
35 minutes
Total Time:
50 minutes
50 minutes
Elevate bruschetta with sun-dried tomatoes, smoky bacon, and nutty Fontina cheese.
Ingredients:
- 24 slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
- 1/2 cup julienne-cut sun-dried tomatoes packed in oil
- 1/2 cup chopped cooked bacon
- 3/4 cup finely shredded Fontina cheese (2 ounces)
- 1/4 cup finely chopped fresh parsley
Instructions:
- Preheat oven to 400°F. Arrange bread slices on an ungreased 15 1/2x10 1/2x1 inch jelly roll pan.
- Drain tomatoes over bowl to collect 2 to 3 tablespoons of flavorful oil. Brush the bread with the oil and bake until crispy, about 5 to 7 minutes.
- Arrange the bread slices with tomatoes, bacon, and cheese on top. Bake for around 5 minutes until the cheese is gooey. Finish with a sprinkle of fresh parsley and serve while still warm.
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