Bruschetta 'n Parmesan TRISCUIT Bites
Prep time5 min
Total time5min
ServingsMakes 4 servings, 3 topped crackers (74 g) each.
Ingredients
- 12 Triscuit Original Crackers
- 6 mini bocconcini soft fresh cheese balls (1 inch), drained, cut in half
- ⅓ cup tomato bruschetta topping
- 6 Parmesan cheese crisps (1-1/2 inch), each broken in half
- 2 fresh basil leaves, slivered
Preparation
- Top crackers with remaining ingredients.
Recipe Tips
- How to Make the Parmesan Cheese Crisps
Heat oven to 400°F. Drop teaspoonfuls of finely shredded fresh Parmesan cheese, about 1 inch apart, onto parchment-covered baking sheet. Bake 4 to 6 min. or until crisp and golden brown. Cool completely on baking sheet. Transfer to tightly covered container. Store at room temperature up to 1 week before serving. - Shortcut
Substitute 60 g fresh mozzarella cheese, cut into 12 pieces, for the 6 baked cheese crisps. - Substitute
Substitute 12 small fresh basil leaves for the slivered basil leaves.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 200 |
| % Daily Value* | |
| Fat 12g | |
| Saturated 6g | |
| Cholesterol 30mg | |
| Sodium 210mg | |
| Carbohydrate 13g | |
| Dietary fiber 2g | |
| Sugars 1g | |
| Protein 10g | |
| Calcium | 18 %DV |
| Iron | 4 %DV |
| Potassium | 3 %DV |
