Low-Fat Bruschetta

Total Time
50mins
Prep 45 mins
Cook 5 mins

If you use sun-dried tomatoes packed in oil, drain them, rinse well in warm water, and drain again on paper towels to remove as much oil as possible. Sun-dried tomatoes give a rich, full flavor to this dish, but thinly sliced fresh tomatoes can be used as well.

Ingredients Nutrition

Directions

  1. Place the sun-dried tomatoes in a heatproof bowl and pour over the boiling water.
  2. Set aside for 30 minutes to soften- Drain well and pat dry with paper towels.
  3. Slice into thin strips and set aside.
  4. Trim and discard the ends from the bread and cut into 12 slices.
  5. Arrange on a broiler rack and place under a preheated hot broiler- Cook for 1 to 2 minutes on each side, until lightly golden.
  6. Rub both sides of each piece of bread with the cut sides of the garlic.
  7. Top with strips of sun-dried tomato and the olives.
  8. Brush lightly with olive oil and season well.
  9. Sprinkle over the basil and mozzarella and return to the broiler for 1 to 2 minutes, until the cheese is melted and bubbling.
  10. Transfer to a warmed serving platter and garnish with fresh basil leaves.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a