One 8-ounce whole-grain French baguette (about 12 inches long)
1 cup Quick Marinara Sauce or store-bought marinara sauce
2 cups lightly packed arugula leaves, coarsely chopped (about 2 ounces)
1 cup grated part-skim mozzarella cheese (4 ounces)
¼ cup freshly grated Parmesan cheese (3/4 ounce)
Preheat the oven to 425F. Line a baking sheet with foil.
Cut the bread in half lengthwise, then cut each half crosswise into 4 pieces. Scoop out the soft center of the bread and discard.
Place the bread, scooped side up, onto the prepared baking sheet.
Spread 2 tablespoons of sauce on each piece. Top with the arugula, then the mozzarella and Parmesan cheeses. Bake until the bread is toasted and the cheese is melted and bubbling, about 12 minutes.
Makes 4 servings
Serving size: 2 pieces
Per serving: Calories 250; Total Fat 11g (Sat Fat 4.5g, Mono Fat 4.1g, Poly Fat 0.7g); Protein 16g; Carb 23g; Fiber 4g; Cholesterol 20mg; Sodium 540mg
Excellent Source of: Calcium, Manganese, Phosphorus, Protein, Selenium, Vitamin C, Vitamin K
Good Source of: Fiber, Magnesium, Niacin, Riboflavin, Thiamin, Vitamin A, Vitamin B12, Zinc
Copyright 2016 Ellie Krieger All rights reserved