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    Sun Dried Tomato and Bacon Bruschetta


    Source of Recipe


    Betty Crocker


    List of Ingredients


    • 24 slices (1/2 inch thick) French bread
    • 1/2 cup julienne cut sun dried tomatoes packed in oil
    • 1/3 cup chopped cooked bacon
    • 3/4 cup finely shredded fontina cheese
    • 1/4 cup finely chopped fresh parsley


    Instructions


    1. Heat oven to 400.
    2. PLace bread slices in ungreased jelly roll pan, 151/2x101/2x1inch.
    3. Place tomatoes in strainer over small bowl; press tomatoes to drain oil into bowl (2 to 3 tblsp is needed). Brush oil on bread. Bake 5 to 7 minutes or until crisp.
    4. Top bread slices with tomatoes,bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm
 

 

 

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