Berry and Sun-Dried Tomato Bruschetta
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Berry and Sun-Dried Tomato Bruschetta
Berry and Sun-Dried Tomato Bruschetta
Ingredients
2/3 cup fresh cranberries
1/3 cup blueberry preserves or jam
2 tbsp. white balsamic vinegar
16 slices Nob Hill Trading Co. Country French Bread (in our Bakery), lightly toasted
2 tbsp. extra virgin olive oil
3/4 cup fresh mozzarella pearls or torn pieces fresh mozzarella cheese
2 tbsp. minced California Sun-Dry Smoked Sun-Dried Tomatoes
Snipped fresh basil
Directions

Prep: 20 minutes, Cook: 10 minutes, Serves: 8

1. Preheat oven to 425°F. Bring cranberries, preserves and vinegar to a boil in a small saucepan; reduce heat and simmer for 5 minutes.

2. Place bread slices on a baking sheet and brush with oil. Bake for 5 to 7 minutes or until lightly toasted. Place equal amounts of cheese on each and bake for a few minutes more to melt cheese.

3. Top with cranberry mixture, tomatoes and basil. Serve warm.

Nutritional Information:
203 calories, 6 g protein, 9 g total fat (3 g sat.), 26 g carbohydrate, 1 g fiber, 9 g sugar, 17 mg cholesterol, 194 mg sodium, 6 points