21% calorie reduction from traditional recipe.

Bruschetta:

1/2 cup (2 oz.) crumbled Gorgonzola cheese
2 teaspoons olive oil
1/4 teaspoon coarsely ground black pepper
16 slices French baguette, (1 pound loaf)

Heat oven to 350°F. Combine Gorgonzola, olive oil and 1/4 teaspoons black pepper. Spread on bread slices. Place on baking sheet and bake 10 to 15 minutes, until edges are golden.

Salad:

2 cans (19 oz. EACH) cannelloni beans, rinsed, drained*
2 medium fennel bulbs, thinly sliced (optional)
4 medium plum tomatoes, diced
3 cloves garlic, minced
3/4 cup light or fat free mayonnaise
3/4 cup white wine vinegar
1/4 cup Equal® Spoonful**
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 package (10 oz.) mixed salad greens

Combine beans, fennel, tomatoes and garlic in a large bowl. Whisk together mayonnaise, vinegar, Equal®, mustard, salt and 1/4 teaspoon pepper. Toss green with enough of mayonnaise mixture to coat. Place greens in center of large serving platter. Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.

Makes 16 servings.

* Canned Great Northern Beans may be substituted for cannelloni beans.

** May substitute 6 packets Equal® sweetener.

Submitted by: Equal