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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Rosemary Bruschetta Stacks
Directions
- 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.
- 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.
- 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.
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.