Bruschetta with Goat Cheese
Nutrition
Calories: 64 kcalCarbohydrates: 13 gProtein: 9 gFat: 11 gSaturated Fat: 9 gCholesterol: 5 mgSodium: 96 mgFiber: 6 gSugar: 7 gVitamin A: 2.525 IUCalcium: 26 mgIron: 10 mg
Ingredients
- 8 oz baguette
- 2 tbsp olive oil
- 3 oz semisoft goat cheese crumbled
- 2 oz reduced-fat cream cheese
- 2 teaspoon lemon juice
- 1 tsp snipped fresh sage or oregano or 1/4 tsp ground sage or oregano
- 7 oz jar sweet peppers diced
- 1/4 cup italian olives pitted and chopped
- 1/2 tsp olive oil
- 2 teaspoons fresh sage
Instructions
- Preheat oven to 425°. Cut bread into 1/2-inch-thick slices. Lightly brush both sides of the bread slices with the 2 tablespoons oil. Arrange slices on an ungreased baking sheet.
- Bake about 10 minutes or until crisp and light brown, turning once. (If desired, transfer the cooled toasts to a storage container. Cover and store at room temperature up to 24 hours.)
- Meanwhile, in a medium bowl stir together the goat cheese, cream cheese, lemon juice, and snipped sage. Toss olives and sweet peppers with the 1/2 teaspoon oil.
- To assemble, spread toast with cheese mixture. Top with red peppers, chopped olives, and, if desired, sage or oregano leaves. Serve warm or at room temperature. To heat, return slices to the ungreased baking sheet. Bake in a 425° oven about 3 minutes or until the toppings are heated through.