Sandwiches, Wraps and Tacos

Egg & Tomato Bruschetta


2 ½ cups (625 mL) diced tomatoes (2 large)
¼ cup (50 mL) fresh basil or 1 ½ tsp (7 mL) dried basil
1 tsp (5 mL) minced garlic
2 tbsp (30 mL) canola oil
1 tbsp (15 mL) balsamic vinegar
Dash (0.5mL) of pepper
4 oz (125 g) light cream cheese, softened
18-20 slices of whole wheat baguette, toasted
5 hard-cooked eggs, peeled and sliced
3 tbsp (45 mL) freshly grated light Parmesan cheese, 16% m.f.
Fresh basil for garnish


Preheat oven to 450°F (230°C). Dice tomatoes, remove seeds, and place in a sieve. Let tomatoes drain over a bowl while preparing remaining ingredients. When ready to assemble, combine tomatoes, basil, garlic, canola oil, balsamic vinegar, and pepper in a bowl. Spread cream cheese on one side of each baguette slice and top each with about 2 tbsp (30 mL) tomato mixture. Arrange a slice of egg over each. Sprinkle Parmesan cheese on top of each bruschetta. Bake at 450°F (230°C), 6 to 8 minutes.
Makes 18-20 baguette appetizers.

Variations: Chop up the eggs and stir in with the tomato mixture. Then add Parmesan cheese and repeat above directions.

Nutrients per serving:

Calories: 81
Carbohydrate: 9.9 g
Fat: 6.2 g
Protein: 5.3 g
Sodium: 165.1 mg
Fibre: 1.4 g