Bruschetta 'n Parmesan Bites
Prep time5 min
Total time5min
ServingsMakes 4 servings, 3 topped crackers each.
Ingredients
- 12 TRISCUIT Crackers
- 6 ciliegine fresh mozzarella balls in water, drained, cut in half
- ⅓ cup tomato bruschetta topping
- 6 Parmesan cheese crisps (1-1/2 inch), each broken in half
- 12 small fresh basil leaves
Preparation
- Top crackers with remaining ingredients.
Nutrition Notes
Enjoy a little taste of Italy with these flavorful appetizers. And since they have 12 g of whole grains from the TRISCUIT Crackers in each serving, they can fit into a healthful eating plan
Recipe Tips
- How to Make the Parmesan Cheese Crisps
Heat oven to 400°F. Drop teaspoonfuls of finely shredded fresh Parmesan cheese, about 1 inch apart, onto parchment-covered baking sheet. Bake 4 to 6 min. or until crisp and golden brown. Cool completely on baking sheet. Transfer to tightly covered container. Store at room temperature up to 1 week before serving. - Substitute
If you can't find the ciliegine (little cherry-size) mozzarella cheese balls, just use 2 oz. of fresh mozzarella, cut into 12 pieces. - Note
If you have large fresh basil leaves, cut them into thin strips before placing them on the topped crackers.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 130 |
| % Daily Value* | |
| Total fat 7g | |
| Saturated fat 3g | |
| Trans fat 0g | |
| Cholesterol 10mg | |
| Sodium 210mg | |
| Carbohydrate 12g | |
| Dietary fiber 2g | |
| Total sugars <1g | |
| Added sugars 0g | |
| Protein 5g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 8 %DV |
| Iron | 4 %DV |
| Potassium | 2 %DV |
| Vitamin D | 0 %DV |