For a healthier option, we use whole-grain bread and light cream cheese for this tomato bruschetta recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Lightly coat both sides of each bread slice with nonstick cooking spray. Arrange bread on prepared baking sheet. Bake for 8 to 10 minutes or until crisp and lightly browned, turning once. Cool on wire racks.

  • Meanwhile, in a small bowl, stir together cream cheese and oregano. If using vinegar, in a small saucepan, heat vinegar until boiling; reduce heat. Boil gently, uncovered, about 8 minutes or until thickened slightly and reduced to 2 tablespoons (see Tip). Remove from heat and cool.

  • Spread cream cheese mixture on one side of each bread slice. Top with tomatoes and spinach. If using vinegar, drizzle over.


Tip: Watch vinegar closely after 6 minutes of boiling as it can quickly become too thick. Vinegar will get thicker as it cools; if too thick to drizzle, place in a 1-cup microwave-safe measure and microwave on 100% (high) power for 10 seconds.

Nutrition Facts

47 calories; protein 1.7g 3% DV; carbohydrates 6g 2% DV; dietary fiber 0.7g 3% DV; sugars 1.1g; fat 1.7g 3% DV; saturated fat 0.8g 4% DV; cholesterol 4mg 1% DV; vitamin a iu 209.8IU 4% DV; vitamin c 1mg 2% DV; folate 2mcg 1% DV; calcium 15.9mg 2% DV; iron 0.4mg 2% DV; magnesium 1.1mg; potassium 18.8mg 1% DV; sodium 90.9mg 4% DV.