| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
New, Vegtime6 |
8 |
servings |
INGREDIENTS
| 8 |
sl |
French bread; cut 3/4" thick |
| 1/2 |
c |
Reduced-fat ricotta cheese |
| 2 |
tb |
Fat-free cream cheese |
| 2 |
tb |
Nonfat plain yogurt |
| 2 |
tb |
Parmesan cheese; grated |
| 2 |
tb |
Scallions; minced |
| 2 |
tb |
Roasted red peppers; drained & minced |
INSTRUCTIONS
Toast bread; set aside.
In food processor or blender, combine ricotta, cream cheese, yogurt
and Parmesan cheese until smooth. Stir in scallions and peppers.
Spread about 1 tbsp cream cheese spread on toasted bread. Serve at
room temperature. Makes about 1 cup topping or 8 bruschettas.
NOTES : Serving suggestion: Place cheese-covered bruschetta on
foil-lined 9x13 baking sheet and broil until lightly browned. Serve
hot.
Recipe by: January 1997 Vegetarian Times
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