Sun-dried Tomato & Goat Cheese Bruschetta
If you’re not a big fan of goat cheese, top this simple bruschetta with shaved fresh Parmesan instead.
Best Health Magazine, November/December 2009; photography by Edward Pond
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| Servings |
| 12pieces |
| Servings |
| 12pieces |
Ingredients
- 1/3 cup sun-dried tomatoes coarsely sliced
- 1/3 cup roasted peppers (bottled), patted dry and coarsely diced
- 1/3 cup artichokes (canned or bottled in water), coarsely chopped
- 1 large clove garlic finely minced
- 6 medium leaves fresh basil thinly sliced
- 2 tsp extra virgin olive oil
- 1/2 tsp balsamic vinegar
- pinch ground pepper
- 12 thick, sturdy crackers (or slices of whole-wheat baguette)
- 1/3 cup goat cheese
- 1/4 tsp salt
Servings: pieces
Units:
|
Ingredients
Servings: pieces
Units:
|
Instructions
- In a medium bowl, gently fold together sundried tomatoes, roasted peppers, artichokes, garlic, basil, olive oil, balsamic vinegar and ground pepper.
- Spread each cracker or baguette slice evenly with goat cheese. Top with vegetable mixture. Sprinkle each bruschetta with a few grains of salt, if desired.
Recipe Notes
Per piece: 59 calories, 2 g protein, 3 g fat (1 g satÂurated fat), 7 g carboÂhydrates, 1 g fibre, 5 mg cholesterol, 239 mg sodium
