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Prep Time
10 mins
Total Time
20 mins
Makes
16 bruschetta

Ingredients

1 loaf
ciabatta baguette
1/4 cup
olive oil
60 mL
3 tbsp
Roasted Garlic Seasoning Paste
45 mL
8
Campari tomatoes, cored and halved
1/2 cup
crumbled feta cheese
125 mL
1/3 cup
chopped arugula
75 mL
1/4 tsp
pepper
1 mL

Directions

Step 1
Preheat barbecue to medium-high. Slice baguette in half lengthwise and set aside. In a small bowl, whisk together 3 tbsp (45 mL) oil and garlic paste. Brush evenly onto cut sides of baguette. Grill 1 to 2 min. per side, then place on top rack until toasted, 6 to 8 min. Remove from heat.
Step 2
Firmly rub halved tomatoes onto grilled baguette so tomato becomes crushed and pulpy. Top with feta and arugula, season with pepper, then drizzle with remaining oil. Slice each baguette half into 8 pieces and serve.

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Nutrition Facts

Nutrition Description:
1/16 of the recipe
Calories:
110
Fat:
6 g
Saturated Fat:
1 g
Carbs:
12 g
Fibre:
1 g
Sugar:
1 g
Cholesterol:
5 mg
Protein:
2 g
Sodium:
190 mg