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For a taste of the sunny Mediterranean, use ripe summer tomatoes for this appetizer recipe. Serve on Bruschetta Toasts or slices of French bread.
1 loaf (1 pound) French bread
2 tablespoons olive oil
1/2 teaspoon McCormick® Parsley Flakes
1 cup finely chopped plum tomatoes
1/4 cup chopped black olives
1 tablespoon cider vinegar
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Onion Salt
2 teaspoons McCormick® Basil Leaves
4 ounces goat cheese, (chèvre)
Preheat oven to 425°F. For the Bruschetta Toasts, slice bread into 32 (1/2-inch thick) slices. Mix oil and parsley in small bowl. Brush oil mixture lightly on both sides of bread slices. Place in single layer on baking sheet. Bake 6 to 8 minutes or until crisp and light brown, turning once. Cool on wire rack.
For the Topping, mix tomatoes, olives, oil, vinegar, basil, oregano and onion salt in medium bowl. Let stand at room temperature 30 minutes to allow flavors to blend.
Spread 1 teaspoon goat cheese on each slice of Bruschetta Toasts. Top with 1 tablespoon tomato mixture.
(Amount per serving)