Sunday, June 24, 2012

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


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)

  • 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.

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