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tomato olive bruschetta

Prep Time: 20 Minutes
Start To Finish: 20 Minutes
24 Appetizers


• 1 can (14.5 oz) Muir Glen® Organic Halley Thirty-One Fifty-Five petite diced tomatoes or Fire Roasted diced tomatoes, drained
• ¼ cup pitted kalamata olives, quartered
• ¼ cup coarsely chopped drained roasted red bell peppers (from ajar)
• 2 tablespoons chopped fresh basil leaves
• 1 tablespoon extra-virgin olive oil
• ½ cup soft goat cheese (4 oz)
• 24 slices (½ inch thick) baguette (about 8 oz), toasted


1. In medium bowl, mix tomatoes, olives, roasted peppers, basil and oil.

2. Spread goat cheese onto toasted baguette slices. Top with tomato mixture.

Serve immediately.

    1 Appetizer: Calories 50 (Calories from Fat 15); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 1g); Protein 2g
    % Daily Value: Vitamin A 2%; Vitamin C 4%; Calcium 0%; Iron 4%
    Exchanges: ½ Starch
    Carbohydrate Choices: ½


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