Tomato & Roasted Red Pepper Bruschetta

1 veggie, 1 dairy & 1 carb per serving
   Ingredients:
  • 2 roma (plum) tomatoes - chopped
  • ½ cup roasted red peppers in water.
  • ¼ - ½ clove minced garlic
  • 1 tsp fresh basil, stems removed
  • ¼ tsp ground black pepper (or to taste)
  • 1 slice sourdough bread * (0-1 g fat; no more than 100 calories)
  • 2.5 oz shredded fat free mozzarella cheese

  1. Preheat the broiler.
  2. In a bowl, combine the tomatoes, red pepper, garlic, vinegar, basil & pepper. Allow to sit for 10 minutes.
  3. Lay the slice of bread on a baking sheet & broil for 1 to 2 minutes, until slightly brown.
  4. Remove from the broiler and slice the bread into 4 pieces.
  5. Divide the tomato mixture among the four pieces.
  6. Top with the cheese.
  7. Broil for 5 minutes, or until the cheese is melted.
  8. ENJOY!!!
* Tip: One of the brands that we found that will fit the guidelines is Cobblestone Mill's San Francisco Sourdough bread. You may use any you like as long as it has 0 - 1 fat grams and no more than 100 calories.
Ω This whole recipe may also be done in a toaster oven.

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