Salsa/Cheese Bruschetta
Yeah, like I had no idea what "bruschetta" really is until I looked it up on the Internet just now, but that's too much hassle, and my version of "bruschetta" is still yummy and easy.
- Preparing Time: 10 minutes
- Total Time: 20 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 baguette
- 2 cups mozzarella cheese shredded
- 250 ml salsa
- 1 stalk green onion finely diced (optional)
- Carbohydrate 50.4397533351036 g
- Cholesterol 48.3840000409014 mg
- Fat 13.6018700101742 g
- Fiber 2.11300007899602 g
- Protein 28.4129766821709 g
- Saturated Fat 8.07109067313037 g
- Serving Size 1 1 Serving (163g)
- Sodium 1023.03066706226 mg
- Sugar 48.3267532561076 g
- Trans Fat 0.794182333859938 g
- Calories 439 calories
1 - Slice baguette lengthwise and then into short lengths equal to the number of people. 2 - Lay out the bread face up and packed together to minimize the spacing between the pieces of bread. 3 - Spread salsa evenly over the bread. Do not spread too thick. 4 - (optional) Dice green onion stalk and sprinkle over the bread/salsa, but do so sparingly. 5 - Sprinkle the shredded cheese over the salsa. The cheese should not be too thick. 6 - Broil until cheese is melted and starts to turn golden.
