Source: Reprinted with permission from The Joslin Diabetes Healthy Carbohydrate Cookbook. ©2001 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center.

Toasted French bread topped with arugula, tomato, and goat cheese

Servings

16 piece Bread, French, small slice (from a baguette or narrow Italian loaf)
16 olive oil cooking spray
2 large garlic cloves , cut
2 large tomato , roasted
8 oz goat cheese
2 cup fresh chopped arugula
1 tbsp olive oil

1 Peel, seed, and chop tomatoes. Place in a bowl and combine with the arugula. Drizzle with the olive oil and toss to coat evenly.
2 Grill or toast the bread sides until browned on both sides. While warm, spray with cooking spray. Rub with a cut clove of garlic.
3 When ready to serve, spread each bruschetta with 1/2 tablespoon goat cheese. Top with 2 tablespoons of the tomato-arugula mixture. Serve at once.

To roast tomatoes: preheat broiler, slice tomatoes in half, place close together on a baking tray, broil for approximately 15 minutes, checking often, until tomatoes are soft. Bruschetta makes a wonderful snack when made a few pieces at a time, an easy appetizer when you make more, or elegant hors d'oeuvres for a party.