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Crusty Onion Bruschetta
1 Min Read
Ann Friedland
YIELD: 16 servings
2 each French bread baguettes (about 8 ozs. each)
8 oz. light cream cheese
1 cup non-fat or low-fat ricotta cheese
4 tsps. dried oregano
4 tsps. dried basil
2 cups pizza sauce, canned
2 medium onions, cut into paperthin wedges
1/2 cup Parmesan cheese, grated
as needed parsley flakes (optional)
Split baguettes in half lengthwise. Pull out some bread from center of each half, leaving a 1/2-in. shell.
Beat cheeses and herbs with fork and spread mixture along length of each bread half.
Place a ribbon of pizza sauce and a single layer of onions over cheese mixture. Sprinkle with Parmesan and bake on baking sheets at 400°F for 30 minutes, or until onion is tender and tips are slightly blackened, but crust is not too dark.
Sprinkle with dry parsley flakes, if desired. Cut crosswise into narrow strips and serve.
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