Ingredient:
1 can (11 oz) Pillsbury refrigerated French bread
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1/4 cup packed brown sugar
1/4 cup balsamic vinegar
1 tsp Worcestershire sauce
6 slices cooked bacon, chopped (about 1/2 cup)
2 packages (8 oz each) cream cheese, softened
2 tbsp sliced green onions
Method:
Heat oven to 350°F. Make French bread as directed on can.
Meanwhile, in 2-quart saucepan, mix tomatoes, brown sugar, vinegar and Worcestershire sauce; heat to simmering over medium-high heat. Simmer 5 to 7 minutes, stirring occasionally, until slightly thickened. Pour into shallow dish; transfer to refrigerator, and cool completely, about 20 minutes. Stir in 3 tablespoons of the chopped bacon.
In ungreased 9-inch glass pie plate, spread cream cheese with spatula. Top with tomato jam, remaining 5 tablespoons bacon and the green onions. Serve with sliced French bread.
1 can (11 oz) Pillsbury refrigerated French bread
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1/4 cup packed brown sugar
1/4 cup balsamic vinegar
1 tsp Worcestershire sauce
6 slices cooked bacon, chopped (about 1/2 cup)
2 packages (8 oz each) cream cheese, softened
2 tbsp sliced green onions
Method:
Heat oven to 350°F. Make French bread as directed on can.
Meanwhile, in 2-quart saucepan, mix tomatoes, brown sugar, vinegar and Worcestershire sauce; heat to simmering over medium-high heat. Simmer 5 to 7 minutes, stirring occasionally, until slightly thickened. Pour into shallow dish; transfer to refrigerator, and cool completely, about 20 minutes. Stir in 3 tablespoons of the chopped bacon.
In ungreased 9-inch glass pie plate, spread cream cheese with spatula. Top with tomato jam, remaining 5 tablespoons bacon and the green onions. Serve with sliced French bread.
