This cheesy adaptation of bruschetta makes a simple appetizer. And because it's made with our fat free Stonyfield you can enjoy a little extra.
| 1 1⁄2 | c | Parmesan-reggiano cheese (shredded) |
| 2 | clove | garlic (finely chopped) |
| 1 | c | Stonyfield Organic Fat Free Plain Greek Yogurt |
| 2 | tbsp | extra virgin olive oil |
| 1 | tsp | fresh oregano (chopped or 1 teaspoon dried oregano leaves, crushed) |
| 1 | tbsp | flat leaf parsley (optional, chopped ) |
| 1 | French baguette (cut into 1 inch slices) |
Preheat oven to 350°.
In small bowl, combine cheese, garlic, yogurt, olive oil, oregano and parsley.
On baking sheet, arrange baguette in a single layer; spread cheese mixture.
Broil until the cheese is melted and golden, about 3 minutes.