Egg and Tomato Bruschetta

Ingredients

2 1/2 cups (625 mL)
2 large tomatoes, diced
1/4 cup (50 mL) fresh basil, chopped
1 tsp (5 mL) garlic, minced
8 thick slices French bread
2 tbsp (30 mL) olive oil
4 oz (125 g) cream cheese, softened
4 hard cooked eggs, peeled and sliced
3 tbsp (45 mL) parmesan cheese, freshly grated
fresh basil for garnish

Directions

Place tomatoes in a sieve and let drain over a bowl while preparing remaining ingredients. When ready to assemble, combine tomatoes, basil, garlic, salt and pepper in a bowl. Toast bread. Spread cream cheese on toasted side of bread slices. Top each slice with about 1/3 cup (75 mL) tomato mixture. Arrange a slice of egg over each. Sprinkle with parmesan cheese. Bake at 230 C (450 F) for 6 to 8 minutes.

Makes: 4 appetizers

Preparation: 5 minutes

Cooking: 8 minutes

Nutrients per appetizer:

Calories: 397
Protein: 15.0 g
Carbohydrate: 27.6 g
Fat: 25.5 g