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Cabot Cheddar, Zucchini & Garlic Bruschetta
This was so simple to make and my guest loved it. on 10/18/2010
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Nutrition Analysis
| Calories | 126 |
| Total Fat | 4g |
| Saturated Fat | 2g |
| Cholesterol | 8mg |
| Sodium | 306mg |
| Carbohydrates | 17g |
| Dietary Fiber | <1g |
| Protein | 7g |
| Calcium | 130mg |
8 (1/2-inch thick) slices crusty Italian bread
1 tablespoon minced garlic
1/4 teaspoon olive oil
1/4 teaspoon salt
1 medium zucchini (10 ounces), chopped
2 small tomatoes, chopped
Ground black pepper to taste
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
1. Preheat broiler. Arrange bread in single layer on baking sheet. Broil about 4 inches from heat until golden on both sides, 1 to 1 1/2 minutes per side; set aside.
2. In large skillet, combine garlic, oil and salt; stir over medium-high heat until garlic is fragrant. Add zucchini and tomatoes and cook, stirring, until just tender (don't overcook). Season with pepper.
3. Transfer mixture to bowl and stir in cheese until just melted. Mound about 1 heaping tablespoon of mixture on each toast. Serve immediately.
