Bruschetta Appetizer Tart

Best not think I'll be leaving out the Independence Day appetizers! Here's a Bruschetta Appetizer Tart from Pillsbury sure to keep everyone's hunger at bay until the main course.  The refrigerated pie crust makes this recipe a lot easier to prepare.  Total Time: 25 minutes  Yield: 16 appetizers

INGREDIENTS:

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 cup chopped plum (Roma) tomatoes (3 medium)

1/3 cup chopped fresh basil leaves

2 teaspoons olive oil

1 clove garlic, finely chopped or 1/4 teaspoon garlic powder

1/2 cup shredded Parmesan cheese (2 oz)

DIRECTIONS:

• Heat oven to 425°F. Remove pie crust from pouch; unroll on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown.
• Meanwhile, in medium bowl, combine all remaining ingredients except cheese.
• Remove partially baked crust from oven. Spread tomato mixture over crust; sprinkle with cheese.
• Return to oven; bake 7 to 10 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges. Serve warm.