Bruschetta with Mozzarella
Bruschetta with mozzarella is the perfect appetizer with a glass of wine. We eat appetizers a lot in our house, even making dinner out of two or three!
- 1 baguette I chose whole grain
- 1 jar Bertolli Tomato & Basil Sauce
- 8 ounces fresh spinach
- 8 ounces fresh mushrooms
- 4 ounces fresh mozzarella
- Extra virgin olive oil
Slice 8 pieces of bread and brush on thin layer of olive oil.
Toast the bread until it's golden brown on top. Take it out of the oven and let it cool for a couple of minutes.
Spoon a generous tablespoon of Bertolli Tomato & Basil Sauce on each piece of bread
Slice fresh mozzarella ball into 8 thin slices.
Place one slice mozzarella on bread.
Place spinach leaves over mozzarella
Place mushrooms on top of spinach
Layer another slice of mozzarella on top of spinach.
Place under broiler on low for about 8 minutes.
Serving: 2slices | Calories: 280kcal | Carbohydrates: 36g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 609mg | Potassium: 588mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5510IU | Vitamin C: 17mg | Calcium: 250mg | Iron: 4mg