Low-Fat Bruschetta

• 14 cup dry-pack sun-dried tomato
• 1 14 cups boiling water
• 14 inches long granary French bread or 14 inches whole-wheat stick French bread
• 1 large garlic clove, halved
• 14 cup pitted black olives in brine, drained and cut into fourths
• 2 teaspoons olive oil
• 2 tablespoons chopped fresh basil
• 13 cup grated lowfat mozzarella cheese
• salt and pepper
• fresh basil leaf, to garnish

1. Place the sun-dried tomatoes in a heatproof bowl and pour over the boiling water.
2. Set aside for 30 minutes to soften- Drain well and pat dry with paper towels.
3. Slice into thin strips and set aside.
4. Trim and discard the ends from the bread and cut into 12 slices.
5. Arrange on a broiler rack and place under a preheated hot broiler- Cook for 1 to 2 minutes on each side, until lightly golden.
6. Rub both sides of each piece of bread with the cut sides of the garlic.
7. Top with strips of sun-dried tomato and the olives.
8. Brush lightly with olive oil and season well.
9. Sprinkle over the basil and mozzarella and return to the broiler for 1 to 2 minutes, until the cheese is melted and bubbling.
10. Transfer to a warmed serving platter and garnish with fresh basil leaves.

tomato, boiling water, bread, garlic, black olives, olive oil, fresh basil, mozzarella cheese, salt, fresh basil leaf

Taken from www.food.com/recipe/low-fat-bruschetta-131083 (may not work)