Member Tracy Jordan learned to cook from her mother. “She’s from southern Kentucky,” Tracy says, “so I’ve known how to make all the ‘down home’ foods since I was 10.” While trying to create this recipe, Tracy was again influenced by her mother. “My mom always liked to try different types of cheeses; for this bruschetta, I experimented with Brie, mozzarella and goat cheese.” She settled on goat cheese because of its milder taste and creaminess.

1 large tomato, diced
1 medium onion, finely chopped
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
24 (1/4-inch) slices French bread
2 tablespoons olive oil
1 (6-oz.) pkg. soft goat cheese
2 tablespoons coarsely chopped fresh mint leaves
24 whole fresh mint leaves

1. Heat oven to 350°F. In medium bowl, stir together tomato, onion, lemon juice, salt and pepper.

2. Lightly brush one side of bread slices with oil; place, oil side up, on baking sheet. Bake 10 minutes or until tops are dry and crispy.

3. Spread crispy side of each bread slice with 1 teaspoon goat cheese; top with 1 tablespoon of the tomato mixture. Return to baking sheet; bake 5 minutes or until warm. Sprinkle with mint; garnish with mint leaves.

24 servings

PER SERVING: 65 calories, 3 g total fat (1.5 g saturated fat), 2.5 g protein, 7.5 g carbohydrate, 5 mg cholesterol, 120 mg sodium, .5 g fiber