Roasted Tomato and Olive Bruschetta

• 1 clove garlic, minced
• 2 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1 can (14 fl oz/398 mL) fire-roasted diced tomatoes, drained
• 1 yellow pepper, roasted, cut into thin strips
• 1/4 cup each sliced black and green olives
• 16 baguette slices (1/4 inch thick), toasted
• 1/4 cup thinly sliced fresh basil

1. Cook and stir garlic in dressing in large skillet on medium-high heat 1 min.
2. Add tomatoes, peppers and olives; cook and stir 3 to 4 min.
3. or until heated through.
4. Spoon onto toast slices; top with basil.

clove garlic, olive oil, tomatoes, yellow pepper, black, baguette, fresh basil

Taken from www.kraftrecipes.com/recipes/roasted-tomato-olive-bruschetta-172954.aspx (may not work)