Bruschetta the Editors of Publications International, Ltd.
Makes 4 servings
|Nonstick cooking spray|
|1||cup thinly sliced onion|
|1/2||cup chopped seeded tomato|
|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|
- 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.
|Serving Size:||1 bruschetta slice|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||20 %|
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