Ingredients

  • 12-ounce loaf French or Italian bread, sliced into 12 – 1 ounce pieces
  • 2 cups low sodium crushed or diced canned tomatoes
  • 2 ½ teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 Tablespoons dried parsley
  • 2 Tablespoons dried basil
  • Salt and pepper to taste
  • 12 Tablespoons fat-free shredded mozzarella cheese
  • 3 teaspoons honey

Directions

  • Preheat oven to 375 degrees
  • Slice bread into 1 ounce pieces
  • Spread sliced bread on 2 foil lined baking sheets
  • Bake for 12 minutes or until lightly browned
  • While bread is toasting, combine tomatoes and spices in a medium bowl
  • Spread tomato mixture on browned bread
  • Return bread topped with tomato mixture to oven for 5 minutes
  • Remove bruschetta from oven, top with 1 Tablespoon shredded fat-free mozzarella cheese and ¼ teaspoon drizzle of honey
  • Return to oven for 1 minute or just until cheese melts.
Bruschetta Nutrition Facts
Bruschetta

Serving Size

1 Piece

Yield

12 Servings

Considerations

Fresh tomatoes, onion, garlic, parsley or basil can be substituted, if available