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Fire Roasted Tomato and Olive Bruschetta
- 1 28 oz canned fire-roasted diced tomatoes, drained (we like Muir Glen)
- ½ cup pitted kalamata olive, coarsely chopped
- ½ cup jarred roasted red peppers, drained, coarsely chopped
- 4 TB chopped fresh basil
- 2 TB extra-virgin olive oil
- 8 oz chevre, room temperature
- 1-2 long, thin baguettes, thinly sliced
In a food processor or using a knife and cutting board, coarsely chop the tomatoes. In a mixing bowl, combine the tomatoes, olives, peppers, basil and oil. Toast baguette slices in a 425 degree over for 4-5 minutes until light golden brown. Spread the chevre onto toasted baguette slices and top with the tomato mixture.
