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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

Prep 15 min
Total 25 min
Servings 16

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

October 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.