LernerCohen Healthcare
Recipe of the Month
June 2010

Double Tomato Bruschetta

Ingredients:
6 roma tomatoes, chopped
½ C sun dried tomatoes, packed in oil
3 cloves minced garlic
¼ C olive oil
2 Tbsp balsamic vinegar
¼ C fresh basil, stems removed
¼ tsp salt
¼ tsp ground black pepper
1 French baguette
2 C shredded mozzarella cheese

Instructions:

1. Preheat oven on broiler setting.

2. In a large bowl, combine roma tomatoes, sun dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper.  Allow the mixture to sit for 10 minutes.

3. Cut the baguette into ¾ inch slices.  On a baking sheet, arrange the baguette slices in a single layer.  Broil for 1 to 2 minutes, until slightly brown.

4. Divide the tomato mixture evenly over the baguette slices.  Top the slices with mozzarella cheese.

5. Broil for 5 minutes, or until the cheese is melted.

Yield:  about 12.

Note:  The fat in this recipe can be reduced by using part skim mozzarella cheese, and draining the sun dried tomatoes.

Nutrition Information: 
Serving Size: 1 bruschetta                        
Calories:  215
Carbohydrates: 24.8 grams                                   
Fiber:  1.6 grams
Protein:  9.6 grams                                      
Total Fat:  8.9 grams
Cholesterol:  12 milligrams
Sodium:  426 milligrams

Courtesy of Natalie von Suskil, MS, RD