Ingredients:
- - 16 (1/2-inch thick) slices gluten-free whole grain Italian bread
- - 2 tablespoons CARAPELLI® Premium Extra Virgin Olive Oil
- - 1 (8 ounce) package 1/3-less-fat cream cheese, softened
- - 1/2 cup shredded, reduced-fat Parmesan cheese, divided
- - 1 clove garlic
- - 1 cup packed fresh basil leaves
- - 2 tablespoons pine nuts or pecans
- - 2 (10 ounce) cans VALLEY FRESH® 100% Natural White Chicken, drained and shredded
- - 1 cup shredded reduced-fat mozzarella cheese
Instructions:
Heat oven to 350°F. Brush both sides of bread with olive oil; arrange on a baking sheet. Bake 10-12 minutes, or until toasted; set aside. In food processor, combine cream cheese, 1/4 cup Parmesan cheese, garlic, basil, and pine nuts; process until smooth. Spread cheese mixture on bread slices. Top with chicken and remaining cheeses. Broil until hot and cheese is melted.