Vegetable Bruschetta

A great and easy appetizer or snack!

ingredients

• 1 loaf crusty French bread
• 6 oz. Stonewall Kitchen Extra Virgin Olive Oil
• 8 oz. Asiago cheese, shredded
• 1 jar Stonewall Kitchen Roasted Vegetable Bruschetta Spread
• 1 bunch watercress
• 1 pint cherry tomatoes
• Salt and Pepper to taste

directions

1. Pre-heat oven to 350 degrees F
2. Cut bread into triangles or desired shape
3. Brush bread slices with Stonewall Kitchen Extra Virgin Olive Oil
4. Toast bread in oven until golden brown. Let cool.
5. Place small amount of Roasted Vegetable Bruschetta Spread on bread slices
6. Place a pinch of shredded Asiago cheese on top of each bread slice
7. Place in warm oven for a few minutes to lightly melt the cheese
8. Place 3 or 4 bruschetta on an appetizer plate
9. Garnish plate with watercress and quartered cherry tomatoes.
10. Serve at once