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
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.
Ingredients
¼ teaspoon salt
2 tablespoons olive oil
¼ teaspoon ground black pepper
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
½ cup ready-to-eat sun-dried tomatoes, chopped
¼ cup fresh basil, stems removed and leaves chopped
