What's the best thing since sliced bread? Sliced bread with a serving of this homemade bruschetta. Enjoy it as a starter or a snack. A handful of ingredients makes for one great-tasting treat that will satisfy those hungry mouths.
6 tsp. olive oil
4 1/2 tsp sesame seeds
1 –8 oz. can of Pillsbury refrigerated crescent dinner rolls
1 can pitted ripe olives, drained
1 cup finely chopped tomatoes
3/4 cup grated Parmesan and Romano cheese blend
Heat oven to 375 degrees. Brush large cookie sheet with 1 tsp of oil: sprinkle evenly with 2 tsp. of the sesame seed. Unroll dough; place over sesame seed, pressing perforations to seal; press to form 15x12 inch rectangle. Brush dough with 2 tsp. of the oil; sprinkle evenly with remaining sesame seeds. Bake at 375 degrees for 10 min. While baking, blend together in food processor or good blender the olives and remaining olive oil. Process till olives are finely chopped. Spread olive oil mixture over partially baked crust. Top with tomato, cheese and basil. Bake an additional 5-7 minutes or until edges are golden brown.