Low-fat Bruschetta

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1/4 cup dry-pack sun-dried tomato
• 1 1/4 cups boiling water
• 14 inches long granary french bread or 14 inches whole-wheat stick french bread
• 1 large garlic clove, halved
• 1/4 cup pitted black olives in brine, drained and cut into fourths
• 2 teaspoons olive oil
• 2 tablespoons chopped fresh basil
• 1/3 cup grated lowfat mozzarella cheese
• salt and pepper
• fresh basil leaf, to garnish

Recipe

• 1 place the sun-dried tomatoes in a heatproof bowl and pour over the boiling water.
• 2 set aside for 30 minutes to soften- drain well and pat dry with paper towels.
• 3 slice into thin strips and set aside.
• 4 trim and discard the ends from the bread and cut into 12 slices.
• 5 arrange on a broiler rack and place under a preheated hot broiler- cook for 1 to 2 minutes on each side, until lightly golden.
• 6 rub both sides of each piece of bread with the cut sides of the garlic.
• 7 top with strips of sun-dried tomato and the olives.
• 8 brush lightly with olive oil and season well.
• 9 sprinkle over the basil and mozzarella and return to the broiler for 1 to 2 minutes, until the cheese is melted and bubbling.
• 10 transfer to a warmed serving platter and garnish with fresh basil leaves.