Monday, May 20, 2013
It's the best thing since sliced bread. This bruschetta is hardly the Italian favorite you're accustomed to. The creamy twist takes it to the next level. It's amore!
At a glance
1/2 cup low fat mayonnaise (We used Helman's)
1 cup part skim mozzarella cheese, grated
2 tomatoes, diced, to taste
2 Tbsp. Parmesan cheese
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. basil
1 minced garlic clove, to taste
Cut bread in 1 inch slices and butter the bottom of each. Mix the rest of the ingredients together. Put 1 tsp or so of mixture on each slice and place on baking pan. Bake at 350 for 10-15 minutes or until melted and the bread is crispy but not hard. Serve immediately.