Cheese bruschetta

Yield: 4 Servings

Measure Ingredient
1 cup Low-fat cream cheese
¼ cup Low fat sour cream
2 tablespoons Low-fat mayonnaise
1 cup Reduced-fat shredded Swiss
\N \N Cheese
¼ cup Grated Parmesan cheese
1 teaspoon Chopped pimiento
1 \N Garlic clove, minced (or to
\N \N Taste)
16 slices French or Italian bread,
\N \N Toasted

Process cream cheese, sour cream, mayonnaise and Swiss and Parmesan cheeses in food processor until smooth. Stir in pimiento and minced garlic. Spread cheese mixture on toasted bread. Arrange slices on baking sheet. Broil 1 to 2 minutes, or until cheese melts. Makes 16 servings.

Per Serving: Calories 150 Fat 7g Cholesterol 19 mg Sodium 253 me Percent calories from fat 40%

KRT News Service Dallas Morning News 9/18/96 Typos by Bobbie Beers

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