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Vine Ripened Bruschetta

Apple Oat Crunch
3 tablespoons old-fashioned rolled oats
1 tablespoon + 1 teaspoon Smart Balance ® light margarine,
softened
1  1 ⁄ 4 teaspoons fructose
1 ⁄ 2 teaspoon cinnamon
2 teaspoons dried cranberries (Ocean Spray Craisins ® or other)
2 medium apples of your choice
Preheat oven to 350º F. In a small bowl, mix together all the
ingredients except the apples. Layer oat crunch mixture on the
bottom of an 8˝ x 8˝ baking dish. Cut apples in half and discard
cores. Place apples face down on top of oat mixture. Bake uncovered
for 35 minutes. To serve: with a spatula, flip 1 ⁄ 2 apple along with
crunch topping into a serving dish.
Analysis for one serving: 1 ⁄ 2 apple with crunch topping
Makes 4 – 1 ⁄ 2 apple servings
Calories: 80  •  Fat: 2.2 g  •  Total carbohydrate: 15.5 g
Protein: 0.8 g  •  Dietary fiber: 2.4 g  •  Sodium: 28 mg
⁄ 3 cup canned low-sodium cannellini beans, drained and rinsed
5 tomatoes (3 cups), diced
2 tablespoons extra-virgin olive oil
3 tablespoons sun-dried tomatoes in oil, drained and
finely chopped
3 cloves garlic
2 tablespoons fresh rosemary or basil, chopped
2
Toss all ingredients in the olive oil. Let it sit for 30 minutes to marry
the flavors. Serve on your favorite toasted whole wheat bread or
pita.
Analysis for one serving: 1 ⁄ 2 cup bruschetta mixture
Makes 4 cups (8 – 1 ⁄ 2 cup servings)
Calories: 68  •  Fat: 4.0 g  •  Total carbohydrate: 7.05 g
Protein: 2.1 g  •  Dietary fiber: 2.0 g  •  Sodium: 10.5 mg
My tongue is smiling

—Abigail Trillin
Alice, Let’s Eat
87