Recipe Details

Feta, Arugula, and Mushroom Bruschetta

Number of Servings: 14

Serving Size: 1 slice

A great tangy and tart combo.

Name: Amount:
loaf Italian bread, about 1 lb. (preferably whole wheat) 1
garlic cloves, 2 peeled and left whole, 2 minced 4
olive oil 1 Tbsp
sliced cremini mushrooms 3 cups
torn basil leaves, stems removed 4 cups
Salt and pepper to taste
reduced-fat feta cheese 1 cup
baby arugula leaves or baby spinach leaves or large arugula leaves, torn
1:

Preheatoven to 400°F.

2:

Slice the loaf of bread diagonally into 14 slices half an inch thick.

3:

Lay the bread out in a single layer on a baking sheet, and bake for 5 to 6 minutes or until lightly golden.

4:

Remove from the oven and rub the whole garlic cloves over one side of each toast.

5:

Heat the olive oil in a skillet over medium-high heat. Add the mushrooms and sauté for 3 to 4 minutes.

6:

Add the minced garlic, and cook for 1 more minute.

7:

Remove the pan from the heat, and stir in the basil, then season with some salt and pepper.

8:

Sprinkle the feta on each slice of bread (spread it if you can).

9:

Toss the arugula with the sautéed mushroom mixture. Place this mixture over the feta.

10:

Return the bruschetta to the oven for 1 minute to blend the flavors.

Nutritional Information (per serving)
Calories 120
Calories from Fat 30
Total Fat 3g
Saturated Fat 1g
Cholesterol 5mg
Sodium 290mg
Potassium n/a
Carbohydrates 15g
Dietary Fiber 3g
Sugars 2g
Protein 7g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange : 1 Starch 1/2 Fat