Cabot Cheddar, Zucchini & Garlic Bruschetta
Serving Size / Yield
- 8 (1/2-inch thick) slices crusty Italian bread
- 1 Tbs. minced garlic
- 1/4 tsp. olive oil
- 1/4 tsp. salt
- 1 med. zucchini (10 oz.), chopped
- 2 sm. tomatoes, chopped
- ground black pepper to taste
- 4 oz. Cabot 50% Reduced Fat Cheddar, grated (about 1 C.)
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. 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. Transfer mixture to bowl and stir in cheese until just melted. Mound about 1 heaping tablespoon of mixture on each toast. Serve immediately.
Recipe courtesy of Cabot Creamery Cooperative.
Calories 126, Total Fat 4g, Saturated Fat 2g, Sodium 306mg, Carbohydrates 17g, Dietary Fiber <1g, Protein 7g, Calcium 130mg