SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 79.2
  • Total Fat: 1.5 g
  • Cholesterol: 1.3 mg
  • Sodium: 230.1 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 3.3 g

View full nutritional breakdown of Tomato & Basil Bruschetta on Canape French Bread calories by ingredient
Report Inappropriate Recipe

Tomato & Basil Bruschetta on Canape French Bread

Submitted by: MDSHEPARD

Introduction

Low-fat, low-calorie and low-cholesterol make this combo appetizer awesome! Use fresh produce for best flavor. Bruschetta is an appetizer typically made with a dense Italian bread, which is toasted and served with fresh toppings. Make the Pillsbury French Bread first, cool completely and then slice and toast for a simple and healthier substitute to use as foundation for the Bruschetta. Low-fat, low-calorie and low-cholesterol make this combo appetizer awesome! Use fresh produce for best flavor. Bruschetta is an appetizer typically made with a dense Italian bread, which is toasted and served with fresh toppings. Make the Pillsbury French Bread first, cool completely and then slice and toast for a simple and healthier substitute to use as foundation for the Bruschetta.
Number of Servings: 12

Ingredients

    BREAD:
    2 Tbsp fresh grated Parmesean cheese
    2 tsp Italian seasonings
    1 pkg refrigerated French Bread dough
    BRUSCHETTA:
    3 large ripe, firn, seeded, diced tomatoes
    1/2 med. zucchini, coarsely chopped (1/2 c)
    1/4 cup snipped fresh basil leaves
    1 garlic clove, pressed
    2 tsp balsamic vinegar
    1/2 tsp olive oil
    1/4 tsp salt
    1/8 tsp black pepper
    2 Tbsp grated fresh parmesean cheese

Directions

Make bread first . . .
Preheat oven to 350 degrees. Lightly spray baking sheet with non-stick cooking spray. Combine Parmesean cheese and seasoning mix, sprinkle evenly over bread (roll loaf around mixture that falls off and press lightly to coat entire loaf). Bake 50 minutes. Cool completely and slice into 1/4" thick slices. (yeilds 24 slices).
To make Bruschetta . . .
Arrange bread slices on flat baking stone and toast for 10 minutes or until light brown. Combine tomatoes, zucchini, basil, garlic, vinegar, oil, salt and pepper; mix gently. Usine melon-ball scoop, scoop tomato mixture over bread slices. Sprinkle with Parmeasan cheese. Serve immediately or bread will get soggy. Makes 24 appetizer. Caloric portion is calculated for 2 appetizers per person.

Number of Servings: 12

Recipe submitted by SparkPeople user MDSHEPARD.






Great Stories from around the Web


Rate This Recipe