Grilling the bread adds a gourmet touch to this easy summer appetizer with fresh tomatoes, olives and cheese.
2 medium (1 1/2 cups) tomatoes, seeded, chopped
1/4 cup chopped kalamata olives
2 tablespoons chopped fresh basil leaves
1 tablespoon finely chopped red onion
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
16 (1-inch) slices baguette-style bread, cut at slight angle
8 (3/4-ounce) slices Land O Lakes® 4 Cheese Italian Blend cut in half diagonally
Combine all topping ingredients in bowl. Refrigerate at least 1 hour to blend flavors.
Heat gas grill to medium or charcoal grill until coals are ash white.
Brush bread slices with olive oil as desired; place onto grill. Grill until browned and grill marks are visible. Turn bread slices; top each bread slice with 1 piece cheese. Continue grilling until cheese begins to melt and bottom-side of bread has grill marks.
Remove from grill; top each toast with 1 rounded tablespoon topping. Serve immediately.
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