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Sun-dried Tomato and Olive Bruschetta View Larger

Sun-dried Tomato and Olive Bruschetta

A savory addition to your hors d'oeuvres or an easy snack any time of day.

Ingredients:

  • 1 cup Stonewall Kitchen Sun Dried Tomato Olive Spread
  • 1 cup finely shredded Monterey Jack cheese
  • 1 loaf French bread (soft, not too crispy)
  • 1/4 cup mayonnaise
  • 1/2 teaspoon garlic salt
  • Salt and pepper to taste.

Directions:

  1. Preheat oven to 400 degrees.
  2. In a small bowl, mix Stonewall Kitchen Sun Dried Tomato Olive Spread, cheese, mayonnaise, garlic salt and salt and pepper to taste.
  3. Slice the bread into 1/4 inch slices, and place the slices on a cookie sheet.
  4. Top each slice with a spoonful of the cheese/relish mixture.
  5. Bake until bubbly, approximately 8 minutes.

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Sun Dried Tomato Olive Spread
Sun Dried Tomato Olive Spread Item: 150814 $7.95