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Dill Vegetable Bruschetta

A light and summery take on classic bruschetta. This recipe calls for toasted bread, Marzetti® Dill Veggie Dip, crunchy cucumbers, tomatoes and onion.

Ready in  25 minutes
Serves  16-20



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 minute or until lightly browned. Cool completely. Spread each slice of toast with Marzetti® Dill Dip. In a medium mixing bowl, combine cucumbers, tomatoes, and onion. Spoon mixture onto each toasted slice of bread. Garnish with fresh dill sprigs.

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