San Marzano Tomato and Olive Bruschetta

  • 1 28 oz can San Marzano diced tomatoes, drained
  • 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.