Roasted Vegetable Bruschetta with Mozzarella
- 1 carrot, finely chopped
- 1 red pepper, chopped
- 1 cup grape tomatoes
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 2 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
- 1 baguette (350 g), cut into 24 slices
- 1/2 cup Classico di Napoli Tomato & Basil Pasta Sauce, warmed
- 2 Tbsp. chopped fresh basil
- 1-1/3 cups Cracker Barrel Shredded Mozzarella Cheese
- Heat oven to 400 degrees F.
- Combine vegetables, garlic and dressing; spread onto parchment-covered rimmed baking sheet.
- Bake 30 min.
- or until carrots and peppers are tender, stirring after 15 min.
- Remove from oven.
- Heat broiler.
- Place bread in single layer on parchment-covered baking sheet.
- Broil, 6 inches from heat, 5 to 7 min.
- or until lightly toasted, turning once.
- Place roasted vegetables in medium bowl.
- Add pasta sauce and basil; mix lightly.
- Spoon onto toast slices, adding about 1 Tbsp.
- to each.
- Sprinkle with cheese.
- Broil 1 to 2 min.
- or until cheese is melted.
carrot, red pepper, grape tomatoes, onions, garlic, italian dressing, baguette, pasta sauce, fresh basil, mozzarella cheese
Taken from www.kraftrecipes.com/recipes/roasted-vegetable-bruschetta-mozzarella-185758.aspx (may not work)