Garlic & Cheese Bruschetta

Tyler has been asking me for weeks when we were going to have bruschetta again. He loves the artichoke bruschetta we make. I found a new one to try at AllRecipes.com and he was very excited about it. I think I still love the original artichoke one, but this wasn't bad at all. Probably not very healthy though. There is a ton of cream and that sort of thing. The recipe asks for non-fat or low-fat versions of everything, but I couldn't find them all.

Nothing difficult to be on the lookout for on this one. I would interested to see how someone could spruce this up a bit, though. Maybe add sliced tomato or black olives? It would almost be like a pizza then.

• 1 cup fat free cream cheese
• 6 Tbsp nonfat sour cream
• 2 Tbsp fat-free mayonnaise
• 1 Tbsp minced green onions
• 2 cloves garlic, peeled, minced
• 2 (1 lb) loaves French bread, cut diagonally in 1 inch slices
• 1 cup shredded reduced fat Swiss cheese
• 1/4 cup freshly grated Parmesan cheese
• 2 Tbsp minced parsley
• 1/4 tsp ground black pepper

Preheat the broiler. In a medium bowl, blend cream cheese, sour cream and mayonnaise with a mixer until smooth. Stir in 1/2 the Swiss cheese, Parmesan cheese, parsley, green onions and garlic.

Arrange bread slices in a single layer on a medium baking sheet. Lightly toast under the broiler. Remove from heat. Spread bread slices with cream cheese mixture. Sprinkle with remaining Swiss cheese. Broil under the preheated broiler approximately 1 1/2 minutes, until cheese is melted. Remove from heat and sprinkle with ground black pepper.

Serves: 20
Prep Time: 20 min
Total Time: 25 min