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Two Tomato Bruschetta

5 from 1 vote

Super easy two tomato bruschetta made with roma and sun dried tomatoes, basil and feta cheese over toasted whole wheat bread.

Prep Time: 10

Cook Time: 10

Total Time: 20

Yield: 5 servings

Course: Appetizer

Cuisine: Italian

Ingredients

1/3 cup shredded feta cheese
1/3 cup dried tomatoes (not oil-pack, chopped)
2 tablespoons snipped fresh basil
2 tablespoons snipped fresh Italian (flat-leaf ) parsley
2 tablespoons olive oil (divided)
1 clove garlic (minced)
1/4 teaspoon freshly ground black pepper
10 slices (0.5 oz each) whole wheat baguette (each about 1/2 inch thick)
2 roma tomatoes (thinly sliced)

Instructions

Preheat oven to 350°. In a small bowl combine feta cheese, dried tomatoes, basil, and parsley. Set aside.
In another small bowl stir together oil, garlic, and pepper. Brush oil mixture evenly over bread slices.
Place bread slices on a large baking sheet. Bake about 5 minutes or until lightly toasted. Remove from oven
Top with tomato slices. Spoon feta cheese mixture on top of tomato slices. Serve immediately or broil 3 to 4 inches from the heat for 1 to 2 minutes or until cheese is slightly melted.

Nutrition

Serving: 2slices, Calories: 162kcal, Carbohydrates: 17g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 338.5mg, Fiber: 2.5g, Sugar: 3.5g

- WW Points: 5

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