Ranch Vegetable Bruschetta
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.
- 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
Preheat oven to 400°F.
Arrange bread slices on a tray(s). Brush each slice with olive oil. Sprinkle with a little salt.
Toast bread for 4 to 5 minutes or until lightly browned. Cool completely.
Spread each slice of toast with Ranch Veggie Dip.
In a medium mixing bowl, combine cucumbers, tomatoes and onion. Spoon mixture onto each toasted slice of bread. Garnish with dill sprigs.
Recipe furnished by T. Marzetti Company.
