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Easy Party Bruschetta

 Easy Party Bruschetta
This pretty bruschetta packs plenty of fresh flavor and gets a hint of heat from jalapeno pepper. It’s perfect for a casual buffet table when tomatoes are at their summer best. Del Mason of Martensville, Saskatchewan shares the recipe.
30 ServingsPrep/Total Time: 25 min.


  • 1-1/2 cups chopped seeded tomatoes
  • 2/3 cup finely chopped red onion
  • 2 tablespoons minced seeded jalapeno pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon red wine vinegar
  • 3 dashes hot pepper sauce
  • 1 loaf (8 ounces) French bread, cut into 1/4-inch slices
  • 2 tablespoons grated Parmesan cheese


  • In a small bowl, combine the first seven ingredients. In another
  • bowl, whisk the oil, vinegars and pepper sauce; stir into tomato
  • mixture.
  • Place bread slices on an ungreased baking sheet. Broil 3-4 in. from
  • the heat for 1-2 minutes or until golden brown. With a slotted
  • spoon, top each slice with tomato mixture. Sprinkle with cheese.
  • Yield: 2-1/2 dozen.
Nutritional Facts: 1 appetizer equals 34 calories,

2 of 2

Easy Party Bruschetta (continued)

Nutritional Facts: 1 g fat (trace saturated fat), trace cholesterol, 73 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.