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 min
  • Total Time 25 min
  • Servings 10

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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