Appetizers

Grilled Bruschetta with Basil and Provolone

Makes 12 appetizers

View Recipe

Grilled Bruschetta with Basil and Provolone

Makes 12 appetizers

These fresh-tasting, open-faced sandwiches will impress family and friends.

Calories 107 (25% from fat) · carbo 16g · prot. 4g · fat 3g · sat. fat 1g · chol. 6mg · sod. 211mg
  1. Grilled Bruschetta with Basil and Provolone-1
  1. Grilled Bruschetta with Basil and Provolone-1

Ingredients

  • 3 ounces Provolone cheese
  • ¼ cup fresh basil leaves, washed and dried
  • 1 small garlic clove, peeled
  • 8 plum tomatoes, seeded
  • Vegetable oil cooking spray
  • 12 slices (½-inch thick) French bread (about 2 in diameter)

Preparation

  1. Insert medium shredding disc in a Cuisinart® food processor. Put cheese in large feed tube and shred using medium pressure. Reserve.
  2. Remove shredding disc and insert metal blade. Pulse to coarsely chop basil leaves, about 5 times. Reserve. Add garlic and process until minced, about 5 seconds. Reserve.
  3. Add tomatoes and pulse to coarsely chop, about 5 - 6 times. Coat a Cuisinart® Non-Stick Stainless 12½" skillet with vegetable oil cooking spray and place over medium-low heat. Add bread and toast until golden, about 1 minute on each side. Remove from skillet and reserve.
  4. Increase heat to medium and sautéd garlic until golden, about 30 seconds. Add tomatoes and basil; cook until soft but not wet, about 2 minutes. Add shredded cheese and cook until bubbly, about 30 seconds.
  5. Spread over toasted bread and serve immediately.

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