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–+ servings
a decorative bowlful of canned tomato bruschetta on a board with baguette slices
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Canned Tomato Bruschetta

Make homemade bruschetta any time of year. A few simple ingredients turn canned tomatoes into a delicious appetizer.
Course Appetizer, Snack
Cuisine American, Italian
Keyword canned tomato bruschetta
Servings 12
Calories 132kcal
Author Jill McOwen

Ingredients

  • 1 15 oz. can petite cut diced tomatoes, drained
  • 1 cup fresh mozzarella balls diced
  • 1/4 cup Kraft Red Wine Vinaigrette Dressing
  • 1 clove garlic peeled and minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 fresh baguette sliced
  • 2 tbsp extra virgin olive oil

Instructions

  • In a bowl, mix together the drained tomatoes, diced mozzarella, red wine vinaigrette dressing, garlic, salt and pepper.
  • Place the baguette slices on a rimmed baking sheet and broil in the oven for a couple of minutes on each side until lightly toasted. Drizzle the toasted baguette slices with the extra virgin olive oil.
  • Top the baguette slices with the bruschetta and serve.

Nutrition

Calories: 132kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 333mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg