Fire Roasted Tomato and Watercress Bruschetta

Preheat your broiler to high. On a baking sheet lined with foil place your bread and spritz it with Pam cooking spray. Cook for 4 minutes or until light golden brown. Flip the bread over and spritz with more Pam, continue to cook the opposite side for 3 minutes or until golden brown. I find the second side always cooks much faster, be sure to keep and eye on the oven so you don’t burn the bread. I cook on low when I’m distracted!

In a large bowl combine the drained fire roasted tomatoes, diced peppers, chopped watercress, olive oil, one clove of minced garlic, salt and pepper. Stir very gently, be sure you don’t bruise the watercress too much.

When the bread is finished take the other clove of garlic, cut in half, and rub it on the bread. Cover the bread with a thin layer of whipped cream cheese and spoon the bruschetta over.

This recipe can be stretched to 10 servings, it all depends on the size of the bread. I love using The Laughing Cow light cheese as a substitute for cream cheese; it saves a ton of calories and you can’t tell the difference!