2 medium red or yellow tomatoes, chopped, about 2 cups
1 clove garlic, minced
2 teaspoons balsamic vinegar
1/2 teaspoon dried oregano
2 ounces shredded reduced-fat mozzarella cheese
2 ounces reduced-fat feta cheese, crumbled
1 whole wheat or multigrain baguette (8 ounces), halved lengthwise
Preheat the oven to 400°F.
In a bowl, combine the tomatoes, garlic, vinegar, and oregano. In a separate bowl, combine the mozzarella and feta.
Place the bread, cut side up, on a baking sheet. Top each with one-half of the tomato mixture and one-half of the cheese mixture (don’t worry if a little falls off). Bake until the cheese melts and the bread is crisp, 10 to 12 minutes. Transfer to a cutting board and cut each half into 3 pieces.
Makes 6 servings
Per serving: 152 calories, 10 g protein, 21 g carbohydrate, 4 g total fat, 8 mg cholesterol, 3 g fiber, 344 mg sodium
Decadent (yet smart!) desserts
