How To Make Two Tomato Bruschetta
This two tomato bruschetta is made with Roma and sun-dried tomatoes, feta, basil, and parsley on whole wheat baguette slices. Serve it in under 30 minutes!
Serves:
Ingredients
- ⅓cupfeta cheese,shredded
- ⅓cupdried tomatoes,not oil-pack, chopped
- 2tbspbasil,fresh snipped
- 2tbspfresh Italian parsley,flat-leaf, snipped
- 2tbspolive oil,divided
- 1clovegarlic,minced
- ¼tspfreshly ground black pepper
- 10sliceswhole wheat baguette,0.5oz each, about ½ inch thick
- 2Roma tomatoes,thinly sliced
Instructions
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Preheat oven to 350 degrees F. In a small bowl, combine feta cheese, dried tomatoes, basil, and parsley. Set aside.
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In another small bowl stir together oil, garlic, and pepper. Brush oil mixture evenly over bread slices.
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Place bread slices on a large baking sheet. Bake for about 5 minutes or until lightly toasted. Remove from oven
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Top with tomato slices. Spoon feta cheese mixture on top of tomato slices.
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Serve immediately or broil 3 to 4 inches from the heat for 1 to 2 minutes or until cheese is slightly melted.
Nutrition
- Calories: 144.26kcal
- Fat: 8.19g
- Saturated Fat: 2.37g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.51g
- Polyunsaturated Fat: 0.87g
- Carbohydrates: 14.15g
- Fiber: 1.29g
- Sugar: 3.36g
- Protein: 4.43g
- Cholesterol: 8.90mg
- Sodium: 223.36mg
- Calcium: 71.76mg
- Potassium: 227.28mg
- Iron: 1.42mg
- Vitamin A: 33.73µg
- Vitamin C: 7.21mg
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