Bruschetta Appetizer Tart

Name: Bruschetta Appetizer Tart
Prep time: 15 min
Total time: 25 min
Yield: 16
Ingredients: 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust); 1 cup (250 mL) chopped plum (Roma) tomatoes (3 medium); 1/3 cup (75 mL) chopped fresh basil leaves; 2 tsp (10 mL) olive oil; 1 clove garlic, finely chopped; 1/2 cup (125 mL) shredded Parmesan cheese

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Prep 15 min
Total 25 min
Servings 16

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Bring the fresh tomato and basil flavors of summer into your kitchen in an appetizer made easy with Pillsbury* refrigerated pie crust.

Oct 12, 2010

Ingredients

1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
1 cup (250 mL) chopped plum (Roma) tomatoes (3 medium)
1/3 cup (75 mL) chopped fresh basil leaves
2 tsp (10 mL) olive oil
1 clove garlic, finely chopped
1/2 cup (125 mL) shredded Parmesan cheese

Steps

1

Heat oven to 425ºF. Remove pie crust from pouch; unroll on ungreased baking sheet. Bake 6 to 8 minutes or until light golden brown.
2

Meanwhile, in medium bowl, combine all remaining ingredients except cheese.
3

Remove partially baked crust from oven. Spread tomato mixture over crust; sprinkle with cheese.
4

Return to oven; bake 7 to 10 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges. Serve warm.