Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
WW Recipes
Recipe Links
Recipe Kitchen
Heart Healthy Recipes
Diabetic Diet Recipes
Biggest Loser Recipes
WW Plus+ Recipes
Veggie Bruschetta
Main Page
Plus+ 1 Per Serving
Breakfast Recipes
Casserole Recipes
Chicken Recipes
Crock Pot Recipes
Appetizer Recipes
Dessert Recipes
Pasta Recipes
Pork Recipes
Salad Recipes
Side Dish Recipes
Soup Recipes
Beef Recipes
Biggest Loser Recipes You Might Like
Sweet Potato No-Skins
Suzy's Fettucine Alfredo
Chicken Cordon Bleu
Broke Bean Stew
1-1/2 pounds plum tomatoes,
seeded and cut into 1-inch pieces
2 small red and/or yellow sweet peppers,
seeded and cut into 1-inch pieces
1/2 of a medium red onion, cut into 1/2-inch wedges
3 cloves garlic, peeled
2 tablespoons olive oil
1/2 teaspoon kosher salt or sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
2 teaspoons snipped fresh thyme
1/4 cup snipped fresh basil
16 ounce loaf whole grain baguette
2 ounces Parmesan cheese


1 Preheat oven to 425 degrees F. In a large bowl, combine tomatoes, sweet peppers, onion wedges, and garlic. Add oil, kosher salt, and black pepper; toss to coat. Transfer tomato mixture to a foil-lined shallow roasting pan.
2 Roast for 35 to 40 minutes or until vegetables are tender and slightly charred on the edges, stirring twice. Cool slightly on a wire rack.
3 Transfer tomato mixture to a food processor. Cover and pulse with several on-off turns until tomato mixture is chopped but still slightly chunky. Stir in balsamic vinegar and thyme. Stir in basil just before serving.
4 Heat oven to 375 degrees F. Slice a 16-ounce whole grain baguette crosswise into 1/4-inch-thick slices (about 36 slices). Lightly coat bread slices with nonstick cooking spray. Place on a baking sheet. Bake for 4 to 6 minutes or until golden brown and crisp, turning once. Cool on a wire rack.
5 Top each bread slice with 1 tablespoon of the vegetable mixture. Thinly shave 2 ounces Parmesan cheese. Place a piece or two of cheese atop veggie spread on each bread slice.

Makes 36 Servings (1 Slice Per Serving)

Nutritional Info Per Serving: Calories 52, Carbs 7 g, Fat 2 g, Fiber 1 g, Protein 3 g