Vidalia Onion & Ham Bruschetta


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The onion and ham mixture topping toasted bread in this recipe can also be served cold as a sandwich filling in hollowed-out hard rolls or pita breads.

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  • 4 oz. sliced lowfat ham cut into 1-inch pieces (3/4 C.) 1 C. chopped Vidalia onion
  • 1 C. chopped plum tomatoes
  • 2 Tbs. reduced-calorie mayonnaise
  • 1 Tbs. prepared Dijon-style mustard
  • 8 large slices (3/4 inch thick) Italian bread, toasted

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Preheat oven to 400 F. In a medium bowl combine ham, Vidalia onion, tomatoes, mayonnaise and mustard. Arrange bread in a large baking sheet; top with ham mixture. Bake until heated through, 10 to 15 minutes. Serve immediately at room temperature. YIELD: 4 portions

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