Nutrition per serving may change if servings are adjusted.
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
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.
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.