Take bruschetta beyond the basic. Sun-dried tomatoes and bacon add smoky flavor while Fontina cheese adds a hint of nuttiness.
Sun-Dried Tomato and Bacon Bruschetta
- Prep Time 35 min
- Total 50 min
- Servings 24
- Ingredients 5
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
-
Step1Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
-
Step2Place tomatoes in strainer over small bowl; press tomatoes to drain oil into bowl (2 to 3 tablespoons oil is needed). Brush oil on bread. Bake 5 to 7 minutes or until crisp.
-
Step3Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.
Nutrition
50
Calories
3g
Total Fat
2g
Protein
5g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Appetizer
- Calories
- 50
- Calories from Fat
- 25
- Total Fat
- 3g
- Saturated Fat
- 1g
- Cholesterol
- 5mg
- Sodium
- 105mg
- Total Carbohydrate
- 5g
- Dietary Fiber
- 0g
- Protein
- 2g
% Daily Value*:
- Iron
- 2%
- 2%
Exchanges:
1 Lean Meat;Carbohydrate Choice
0Tips from the Betty Crocker Kitchens
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