CHEDDAR, ZUCCHINI & GARLIC BRUSCHETTA
Makes 8 servings
Ingredients
• 8 (1/2-inch thick) slices crusty Italian bread
• 1 tablespoon minced garlic
• 1/4 teaspoon olive oil
• 1/4 teaspoon salt
• 1 medium zucchini (10 ounces), chopped
• 2 small tomatoes, chopped
• Ground black pepper to taste
• 1 cup grated Cabot 50% Reduced Fat Cheddar (4 ounces)
Directions
1. Preheat broiler. Arrange bread in single layer on baking sheet. Broil about 4 inches from heat until golden on both sides, 1 to 1 1/2 minutes per side; set aside.
2. In large skillet, combine garlic, oil and salt; stir over medium-high heat until garlic is fragrant. Add zucchini and tomatoes and cook, stirring, until just tender (don’t overcook). Season with pepper.
3. Transfer mixture to bowl and stir in cheese until just melted. Mound about 1 heaping tablespoon of mixture on each toast. Serve immediately.
Nutrition Analysis
Calories 126
Calories from Fat 31
Total Fat 4g
Saturated Fat 2g
Cholesterol 8mg
Sodium 306mg
Total Carbohydrates 17g
Dietary Fiber <1g
Protein 7g
Calcium 130mg
Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com
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