Grilled Bruschetta with Basil and Provolone

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)

Calories 107 (25% from fat) · carbo 16g · prot. 4g · fat 3g · sat. fat 1g · chol. 6mg · sod. 211mg

Insert medium shredding disc in a Cuisinart® food processor. Put cheese in large feed tube and shred using medium pressure. Reserve. 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. 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. 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. Spread over toasted bread and serve immediately.