Rosemary Bruschetta Stacks

Small sandwiches are always a hit on the appetizer table, and these quick and easy tomato-cheese melters are no exception. Another time, make these stacks with large slices of bread (rather than bruschetta) and serve the sandwiches for lunch or dinner.

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  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: 4 mins 425°F

Rosemary Bruschetta Stacks

Directions

  1. Preheat oven to 425 degrees F. Line a baking sheet with foil; set aside. In a small bowl, combine butter and garlic. Lightly spread butter mixture on one side of each bread slice. Place a piece of cheese on the buttered side of each of six of the bread slices; top each with a tomato slice, another piece of cheese, and a remaining bread slice, buttered side down.
  2. Pull the leaves off the bottom 2 inches of each rosemary sprig. Push a sprig into each stack to hold it together. Place stacks on the prepared baking sheet.
  3. Bake about 4 minutes or until cheese is starting to melt. Serve warm. If desired, sprinkle lightly with salt and pepper. Cut each stack in half.
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Nutrition Facts (Rosemary Bruschetta Stacks)

  • Per serving:
  • 90 kcal ,
  • 4 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 11 mg chol. ,
  • 166 mg sodium ,
  • 10 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 3 g pro.
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