Bruschetta
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Bruschetta
YIELD Makes 4 servings
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INGREDIENTS
| Nonstick cooking spray | |
| 1 | cup thinly sliced onion |
| 1/2 | cup chopped seeded tomato |
| 2 | tablespoons capers |
| 1/4 | teaspoon black pepper |
| 3 | cloves garlic, finely chopped |
| 1 | teaspoon olive oil |
| 4 | slices French bread |
| 1/2 | cup (2 ounces) shredded reduced-fat Monterey Jack cheese |
PREPARATION:
- Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add onion; cook and stir 5 minutes. Stir in tomato, capers and pepper. Cook 3 minutes.
- Preheat broiler. Combine garlic and olive oil in small bowl. Brush bread slices with mixture. Top with onion mixture; sprinkle with cheese. Place on baking sheet. Broil 3 minutes or until cheese melts.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 1 bruschetta slice |
| Sodium | 194 mg |
| Protein | 3 g |
| Fiber | <1 g |
| Carbohydrate | 17 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 20 % |
| Calories | 90 |
DIETARY EXCHANGE:
| Meat | 1/2 |
| Starch | 1 |
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