Two Tomato Bruschetta

 

I recreated this original recipe, from Delish Dish making a few adjustments. Their recipe made 8 but this easily made 10 pieces, and I used some of the olive oil the recipe called for to drizzle on top.

Two Tomato Bruschetta
Skinnytaste.com
Servings: 5 • Size: 2 slices  • Points +: 4 pts • Smart Points: 6
Calories: 162 • Fat: 9 g • Carb: 17 g • Fiber: 2 g • Protein: 5 g • Sugar: 2 g
Sodium: 338 mg  • Cholest: 9 mg
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

 

Preheat oven to 350°F. 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.