Grape bruschetta

Yield: 8 Servings

Measure Ingredient
2 cups Seedless grapes
¼ cup Onion; coarsely chopped
1 cup Shredded lowfat mozzarella cheese
½ teaspoon Dried oregano; crushed
16 French bread rounds; *see note
2 tablespoons Olive oil
Cracked pepper

Chop grapes and onion in food processor; drain excess liquid. Combine grapes, onion, cheese, and oregano. Brush both sides of bread rounds with oil. Bake at 400F, 8 to 10 minutes or until lightly toasted. Sprinkle with grape and cheese mixture and cracked pepper. Broil 4 to 6 inches from heat source 1 to 2 minutes or until cheese is bubbly. Serve immediately. Makes 8 servings.

Nutritional Analysis Per Serving: 195 Cal., 7.3 g pro., 7 g fat (32% Cal.

from fat), 26 g carb., 8 mg chol., 1.3 g fiber and 289 mg sodium.

NOTES: *French bread rounds, from 2 to 3 in. diameter.

California Table Grape Commission's Healthy Kitchen (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.

>From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grapes 1997 : Appetizers : Very Vine & Vegetaria Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998

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