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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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; 1.7 g total fat; 0.8 g saturated fat; 4 mg cholesterol; 91 mg sodium. 19 mg potassium; 6 g carbohydrates; 0.7 g fiber; 1 g sugar; 1.7 g protein; 210 IU vitamin a iu; 1 mg vitamin c; 2 mcg folate; 16 mg calcium; 1 mg magnesium;

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