Bruschetta Melts Recipe
I made this awesome bruschetta for my daughter’s baby shower, but I should've planned for more. We ran out right away! —Coleen McCrea Katz, Havertown, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup olive oil
- 1/4 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1/2 teaspoon pepper
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1/2 teaspoon seasoned salt
- 2 tablespoons minced fresh basil
- 4 plum tomatoes seeded and finely chopped
- 1/2 cup finely chopped sweet onion
- 1 carton (8 ounces) spreadable chive and onion cream
- 24 slices french bread (1/4 inch thick)
- additional minced fresh basil
- Carbohydrate 0.0498304874538927 g
- Cholesterol 0 mg
- Fat 0.564820697832118 g
- Fiber 0.0124183626617152 g
- Protein 0.0145618656520313 g
- Saturated Fat 0.0780060465733255 g
- Serving Size 1 1 serving (1g)
- Sodium 48.4854805021519 mg
- Sugar 0.0374121247921776 g
- Trans Fat 0.0155984471347938 g
- Calories 5 calories
Directions Preheat oven to 425degrees. In a small bowl, whisk the first five ingredients until blended; stir in tomatoes, onion and 2 tablespoons basil. Spread cream cheese over bread slices; place slices on greased baking sheets. Top with tomato mixture; sprinkle with mozzarella cheese. Bake 7-9 minutes or until cheese is melted. Sprinkle with additional basil. Yield: 2 dozen. Originally published as Bruschetta Melts in Taste of Home June/July 2015 Nutritional Facts 1 appetizer equals 127 calories, 9 g fat (4 g saturated fat), 18 mg cholesterol, 214 mg sodium, 5 g carbohydrate, trace fiber, 6 g protein. Print Add to Recipe Box Email a Friend
