Spinach, mozzarella, and plum tomatoes are excellent bruschetta ingredients.
Serves: 48 appetizers
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 1/4 cups shredded nonfat or reduced-fat mozzarella cheese
- 1/4 cup grated Parmesan cheese*
- 1 cup finely chopped plum tomatoes (about 3 medium)
- 2 tablespoons finely chopped onion
- 1 teaspoon dried Italian seasoning
- 4 whole wheat submarine-sandwich rolls, each 6 inches long, or 1 long, thin loaf French bread (24 x 2 inches)
- Nonstick garlic-flavored cooking spray
- * In this recipe, use regular Parmesan cheese, not a fat-free product.
- Place the spinach, mozzarella and Parmesan cheeses, tomatoes, onion, and Italian seasoning in a medium-sized bowl, and stir to mix well. Set aside.
- Slice each roll crosswise into 12 (1/2-inch) slices. If you're using French bread instead of rolls, slice the French bread into 48 (1/2-inch) slices. Arrange the slices on a baking sheet, and spray both sides lightly with the cooking spray. Bake at 400°F for 3 minutes. Turn the slices, and bake for 3 to 5 additional minutes, or until lightly browned and crisp.
- Top each slice with 1 tablespoon of the spinach mixture, and return the appetizers to the oven for 5 minutes, or until the cheese is melted. Arrange the appetizers on a serving platter, and serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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