Sun-dried Tomato & Goat Cheese Bruschetta

If you’re not a big fan of goat cheese, top this simple bruschetta with shaved fresh Parmesan instead.

Best Health Magazine, November/December 2009; photography by Edward Pond

 

Sun-dried Tomato & Goat Cheese Bruschetta
Sun-dried Tomato & Goat Cheese Bruschetta
Servings
12pieces
Servings
12pieces
Ingredients
Servings: pieces
Units:
Ingredients
Servings: pieces
Units:
Instructions
  1. In a medium bowl, gently fold together sundried tomatoes, roasted peppers, artichokes, garlic, basil, olive oil, balsamic vinegar and ground pepper.
  2. Spread each cracker or baguette slice evenly with goat cheese. Top with vegetable mixture. Sprinkle each bruschetta with a few grains of salt, if desired.
Recipe Notes

Per piece: 59 calories, 2 g protein, 3 g fat (1 g sat­urated fat), 7 g carbo­hydrates, 1 g fibre, 5 mg cholesterol, 239 mg sodium