A delicious and easy appetizer that's made healthier with whole grain bread, reduced-fat cheese, and less oil.
Ingredients
- loaf whole grain artisan bread, cut into 3/4-inch slices: 1 piece
- roma (plum) tomatoes: 6 piece (chopped)
- ready-to-eat sun-dried tomatoes: 0.5 cup (chopped)
- garlic: 3 clove (minced)
- olive oil: 2 Tbsp
- balsamic vinegar: 1 Tbsp
- basil, stems removed and leaves: 0.25 cup (chopped, fresh)
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- part-skim mozzarella cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
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Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
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Broil the bread until slightly brown, about 1 to 2 minutes.
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Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
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Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.
