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

Source: Diabetic Living Magazine


Recipe Summary

40 mins
30 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

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

1/2 fat, 1/2 starch