Tomato Bruschetta

Tomato Bruschetta

Enjoy this delicious tomato bruschetta topped with olives, basil and cheese that’s ready in just 25 minutes – perfect for a side dish.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

10

servings

1
loaf (1 pound) French or Italian bread
2
tablespoons butter or margarine, softened
4
medium roma (plum) tomatoes, thinly sliced
1/4
cup sliced ripe olives
1/2
teaspoon dried basil leaves
3/4
cup crumbled feta cheese (3 ounces)
2
cloves garlic, finely chopped
1/4
cup olive or vegetable oil
  1. Heat oven to 375º. Cut bread loaf horizontally in half. Place halves, cut sides up, on cookie sheet. Brush with butter. Top with tomatoes, olives, basil and cheese.
  2. Mix garlic and oil. Drizzle oil mixture over cheese. Bake 12 to 15 minutes or until cheese just begins to brown. Cut into 2-inch slices.
Makes 10 servings (2 slices each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Joan K. Shares her Recipe "When I was really fatigued, I turned to the easiest recipes possible, like these tasty bruschetta. Eating small amounts of foods more often throughout the day helped me be able to eat more overall."
Low fiber
A Note FROM Dr. Ghosh Skip the feta cheese during neutropenic times when your resistance is down. Try substituting a cooked cheese, such as shredded mozzarella.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 4g,),
  • Cholesterol 15mg;
  • Sodium 440mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 2g,
  • Protein 6g;
Exchanges:
  • 1 Starch;
  • 2 Vegetable;
  • 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.