Healthier Double Tomato Bruschetta
Description
This bruschetta features low-fat cheese, less oil, and whole grain bread. Bursting with flavor from sun-dried tomatoes, balsamic vinegar, and basil, you won't notice it's a healthier version of the original.
Ingredients
•
1 loaf whole grain artisan bread, cut into 3/4-inch slices
•
6 roma (plum) tomatoes, chopped
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1/2 cup ready-to-eat sun-dried tomatoes, chopped
•
3 cloves minced garlic
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2 tablespoons olive oil
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1 tablespoon balsamic vinegar
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1/4 cup fresh basil, stems removed and leaves chopped
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1 cup shredded part-skim mozzarella cheese
Directions
1
Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
2
Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
3
Broil the bread until slightly brown, about 1 to 2 minutes.
4
Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
5
Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.