Bruschetta 2 Ways
Bruschetta 2 ways! Mozzarella and Sundried Tomatoes, and Ricotta with Roasted Red Peppers. Two absolutely beautiful, delicious appetizers!!
Ingredients
- 1 baguette French bread
- 1/4 cup olive oil
- 3 garlic cloves
Toppings
- 1/2 cup part skim ricotta
- 4 strips Roasted Red Peppers
- 4 ounces fresh mozzarella sliced into 6 slices and cut in half
- 12 Rosemary Basil Sun-dried tomatoes
- salt and pepper to taste
Instructions
- Slice the baguette on a diagonal about 1/2 inch thick slices. Arrange slices on baking sheet.
- Drizzle olive oil over slices of bread.
- Place on the top rack in your oven. Allow to bake for 8-10 minutes or until golden brown. Remove from oven an rub each hot slice of toasted bread with the garlic cloves. Set aside.
- Set oven to broil.
- Place 1 tablespoon ricotta on 8-12 pieces of toasted baguette. Sprinkle with salt and pepper. Place 1/2 slice of mozzarella on 8-12 pieces of toasted baguette.
- Place on the top rack under the broiler for 2 minutes or until the mozzarella cheese has melted. Remove from oven, top the mozarella with a sun-dried tomato and the ricotta with several pieces of sliced peppers.
- Arrange bruschetta on a serving plate. Serve immediately.
Nutrition
Serving: 1 | Calories: 272cal | Carbohydrates: 30g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 666mg | Sugar: 4g | Fiber: 2g | Calcium: 152mg | Iron: 3mg