Healthier Double Tomato Bruschetta

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 158 Calories

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 6 roma (plum) tomatoes, chopped
• 3 cloves minced garlic
• 1 cup shredded part-skim mozzarella cheese
• 1 loaf whole grain artisan bread, cut into 3/4-inch slices
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.5 cup ready-to-eat sun-dried tomatoes, chopped
• 0.25 cup fresh basil, stems removed and leaves chopped

Recipe Instructions

Step 1

Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.

Step 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.

Step 3

Broil the bread until slightly brown, about 1 to 2 minutes.

Step 4

Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.

Step 5

Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.