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Chopped Salad Bruschetta

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By Betty Crocker Kitchens
Updated Feb 24, 2010
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For convenience and terrific taste, these Italian canapés can’t be beat.

Chopped Salad Bruschetta

  • Prep Time 20 min
  • Total 20 min
  • Servings 12
  • Ingredients 11
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Ingredients

  • 12 slices (1/2 inch thick) French bread
  • 2 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 1 medium tomato, seeded, diced (3/4 cup)
  • 2 tablespoons sliced pimiento-stuffed green olives
  • 2 tablespoons sliced ripe olives
  • 2 tablespoons diced bell pepper
  • 2 green onions, sliced (2 tablespoons)
  • 1 tablespoon Italian dressing
  • 4 large fresh basil leaves, thinly sliced
  • 1/4 cup shredded Parmesan cheese

Instructions

  • Step 
    1
    Heat oven to 375°F. On ungreased cookie sheet, arrange bread slices. In small bowl, mix oil and garlic; brush on bread. Bake 8 to 10 minutes or until dry and toasted. Set aside to cool.
  • Step 
    2
    In medium bowl, mix remaining ingredients except basil and cheese. With slotted spoon, spoon tomato mixture evenly on toasts. Top with basil and cheese.

Nutrition

60 Calories
4g Total Fat
2g Protein
6g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
60
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
135mg
6%
Potassium
50mg
1%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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