---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Joan Lunden's Bruschetta & Crostini
 Categories: Appetizers, Breads, Vegetables, Low-cal
      Yield: 24 Pieces
 
      1    Thin baguette or loaf of
           Italian bread (1/2" slice)
           Nonstick olive or vegetable
           Oil spray

           ===MUSHROOM TOPPING===
      2 ts Butter or vegetable oil
      1 md Onion; chop fine
    1/2 lb Mushrooms; chop coarse
    1/2 ts Dried thyme
      1 tb Dry sherry
    1/2 c  Chicken broth
      1 tb Fresh parsley or chives; opt
           Salt and pepper
 
  BRUSCHETTA-Prepare a grill or heat a grill pan and spray it with the spray.
  Arrange the bread on the grill 4" from the coals (or right on the grill
  pan) and grill it for about 2 minutes a side or until it is lightly
  browned.

  CROSTINI-Arrange the bread in 1 layer on a baking sheet and toast
  it in a preheated 400° oven for 10 minutes or until it is golden. TOPPING-
  In a nonstick pan, cook the oven in the butter over moderately low heat for
  5 minutes or until the onion is softened. Add the mushrooms and cook the
  mixture over moderate heat for 5 minutes, or until most of the liquid the
  mushrooms give off has evaporated. Add the thyme, sherry and broth and
  simmer the mixture until it is reduced by half. Stir in the parsley or
  chives, if using, and salt and pepper to taste. Place a heaping teaspoon on
  each bruschetta or each of the crostini.
  
  90 cal; 2 gr fat; 20% fat.
  
  Source: Joan Lunden's Healthy Cooking.

  MM Waldine Van Geffen vghc42a.
 
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