Roast Beef Bruschetta

Roast Beef Bruschetta

by Betty Crocker

1 loaf baguette French Bread, cut into 1/4 inch slices

2 Tbsp olive oil

5 small plum (Roma) tomatoes

1/2 cup chive and onion cream cheese

1/2 lb thinly sliced cooked roast beef

1/4 tsp coarsely ground pepper

8 medium green onions, sliced (1/2 cup)

Heat oven to 375 degrees. Brush both sides of bread with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.

Meanwhile, cut each tomato into 6 slices; set aside. Spread cream cheese over each bread slice. Top with beef; sprinkle pepper. Top with tomato slices and onions.

Taste Rating: 4 (I make this a lot of times for brunches and pot luck lunches, it is always a big hit!)

Difficulty Rating: 2.5 (too make this a little bit easier, you can make the bread a day in advance and just store loosely covered at room temperature then top them right before you need them.)