Crusty Onion Bruschetta

Russ Myers


Bruschetta is an antipasto from Italy whose origin dates to at least the 15th century. It consists of roasted bread with a varity of “toppings”

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8 servings


20 Min


30 Min




1 French bread baguette (about 8 ounces)
4 oz Light cream cheese
1/2 C Nonfat (or low fat) ricotta cheese
2 tsp Dried oregano
2 tsp Dried basil
1 C Pizza sauce (canned)
1 med Onion (cut into paper thin wedges)
1/4 C Parmesan cheese (grated
Parsley flakes (optional)

Directions Step-By-Step

Split bread in half lengthwise. Pull out some bread from center of each half, leaving a 1/2 inch shell. Beat cheeses and herbs with fork and spread mixture along length of both bread halves. Place a ribbon of pizza sauce and a single layer of onions over cheese mixture. Sprinkle with Parmesan and bake on baking sheet at 400 degrees for 30 minutes or until onion is tender and tips are slightly blackened, but crust is not too dark. Sprinkle with dry parsley flakes if desired. Cut crosswise into narrow strips.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Dairy
Regional Style: Italian