Ranch Vegetable Bruschetta

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Are you hosting a holiday party this year? Attending one? What about just entertaining some family? No matter what your holiday plans are, this recipe is sure to please. With only 6 ingredients and a dash of salt, you can awe your family and friends with a combination of two party favorites: ranch and vegetables + bruschetta = Ranch Vegetable Bruschetta (and yes, it is as good as it sounds).

Recipe furnished by T. Marzetti Company.

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Ranch Vegetable Bruschetta
Ingredients
  • ½ C. Ranch Veggie Dip
  • 1 Loaf French bread cut diagonally into 1-inch slices
  • 1/3 C. Olive oil
  • Salt
  • ½ English cucumber diced
  • 2 Med. Tomatoes diced
  • ¼ C. Chopped red onion optional Fresh dill sprigs
Directions

  1. Preheat oven to 400°F. 

  2. Arrange bread slices on a tray(s). Brush each slice with olive oil. Sprinkle with a little salt. 

  3. Toast bread for 4 to 5 minutes or until lightly browned. Cool completely. 

  4. Spread each slice of toast with Ranch Veggie Dip. 

  5. In a medium mixing bowl, combine cucumbers, tomatoes and onion. Spoon mixture onto each toasted slice of bread. Garnish with dill sprigs.

Recipe Notes

Recipe furnished by T. Marzetti Company.