Bread-Basket Bruschetta

• 3 slices whole wheat bread
• 2 Tbsp. each finely chopped red onions, tomatoes and fresh coriander (cilantro)
• 1 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1 Tbsp. Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/2 tsp. each toasted ground cumin seed, and red chili powder or cayenne pepper

1. Heat oven to 400 degrees F.
2. Trim crusts off bread; discard or reserve for another use.
3. Use rolling pin to flatten bread to 1/8-inch thickness.
4. Cut each slice into 4 squares.
5. Gently press 1 square onto bottom and up side of each 12 mini muffin pan cups sprayed with cooking spray; cover with foil.
6. Bake 12 min.
7. or until bread is crisp and lightly browned, uncovering for the last 2 min.
8. Cool in pan 15 min.
9. Meanwhile, combine remaining ingredients.
10. Spoon bruschetta mixture into bread "baskets" just before serving.

whole wheat bread, red onions, olive oil, barrel, cumin

Taken from www.kraftrecipes.com/recipes/bread-basket-bruschetta-150715.aspx (may not work)