Crusty Onion Bruschetta

RH Staff

Yield: 8 servings.

1 French bread baguette, about 8 oz.
4 oz. light cream cheese
¹ /2 cup nonfat or low fat ricotta cheese
2 tsp. dried oregano
2 tsp. dried basil
1 cup pizza sauce, canned
1 medium onion, cut into paper-thin wedges
¹ /4 cup Parmesan cheese, grated for garnish, as needed, parsley flakes (optional)

Split bread in half lengthwise. Pull out some bread from center of each half, leaving a ¹ /4" thick on an electric meat slicer. Cut slices into strip ¹ /2" shell. Beat cheeses and herbs with fork and spread mixture along length of both bread halves. Place a ribbon of pizza sauce and a single layer of onions over cheese mixture. Sprinkle with Parmesan and bake on baking sheet 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.

NATIONAL ONION ASSOCIATION