Fire Roasted Tomato and Watercress Bruschetta

• 7 slices French Crispy Bread, Thinly Sliced
• 14 ounces, weight Can Fire Roasted Tomatoes, Diced And Drained
• 1/2 cups Green Bell Pepper, Diced
• 1/2 bunches Watercress, Roughly Chopped
• 1/4 cups Extra Virgin Olive Oil
• 2 cloves Garlic, Divided
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 3 Tablespoons Whipped Cream Cheese, Or Laughing Cow Light Swiss Cheese

1. Preheat your broiler to high.
2. On a baking sheet lined with foil place your bread and spritz it with Pam cooking spray.
3. Cook for 4 minutes or until light golden brown.
4. Flip the bread over and spritz with more Pam, continue to cook the opposite side for 3 minutes or until golden brown.
5. I find the second side always cooks much faster, be sure to keep and eye on the oven so you dont burn the bread.
6. I cook on low when Im distracted!
7. In a large bowl combine the drained fire roasted tomatoes, diced peppers, chopped watercress, olive oil, one clove of minced garlic, salt and pepper.
8. Stir very gently, be sure you dont bruise the watercress too much.
9. When the bread is finished take the other clove of garlic, cut in half, and rub it on the bread.
10. Cover the bread with a thin layer of whipped cream cheese and spoon the bruschetta over.
11. This recipe can be stretched to 10 servings, it all depends on the size of the bread.
12. I love using The Laughing Cow light cheese as a substitute for cream cheese; it saves a ton of calories and you cant tell the difference!

bread, tomatoes, green bell pepper, bunches, olive oil, garlic, salt, ground black pepper, cream cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/fire-roasted-tomato-and-watercress-bruschetta/ (may not work)