Cheesy Tomato Bruschetta

Cheesy Tomato Bruschetta

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From: Diabetic Living Magazine

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

Ingredients 20 servings

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Original recipe yields 20 servings
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  • 1 (8 ounce) loaf whole-grain baguette-style French bread, cut into ½-inch-thick slices
  • Olive oil nonstick cooking spray
  • ⅔ cup light tub-style cream cheese
  • ½ teaspoon dried oregano or basil, crushed
  • ½ cup balsamic vinegar (optional)
  • ¾ cup chopped, seeded plum tomatoes
  • ⅓ cup finely shredded fresh spinach

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°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.
  2. 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.
  3. 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 information

  • Serving size: 1 slice
  • Per serving: 47 calories; 2 g fat(1 g sat); 1 g fiber; 6 g carbohydrates; 2 g protein; 2 mcg folate; 4 mg cholesterol; 1 g sugars; 210 IU vitamin A; 1 mg vitamin C; 16 mg calcium; 0 mg iron; 91 mg sodium; 19 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ starch

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