Recipe: Ranch Vegetable Bruschetta

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 and photograph furnished by T. Marzetti Company.