These little open-faced sandwiches make a light, delicious lunch at home, or you can even put them on display at a brunch gathering! The recipe relies on fresh ingredients so make sure your tomato is ripe and that the arugula and goat cheese haven’t been sitting in your fridge for too long.
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2 slices whole-grain peasant bread
6-8 young arugula sprigs
1 ounce reduced-fat goat cheese, thinly sliced
1 roasted plum tomato, seeded and finely diced*
- Place the 2 slices of bread on a plate.
- Top each with the arugula and the slices of goat cheese.
- Sprinkle the top with the tomato and serve immediately.
Nutrition information (per serving)
Makes 1 serving
Total fat: 4 g
Protein: 7 g
Carbohydrate: 32 g
Dietary fiber: 11 g
Cholesterol: 5 mg
Sodium: 300 mg
Potassium: 205 mg
*Tips on roasting tomatoes
You’ll need 8 plum tomatoes (1 1/2 pounds) and olive oil cooking spray. Preheat oven to 425° F. Cut each tomato in half, lengthwise, and place in a single layer on a large baking sheet. Lightly spray with cooking spray. Roast for 30 minutes until the edges are soft and beginning to caramelize. Remove from the oven, and cool.
— Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).