Ingredients:

Prep:  25 minutes.   Bake:  10 minutes.  Oven:  400F.   Makes:  8 servings.

• 24 1/4-inch slices baguette French bread
• Olive oil non-stick cooking spray
• 1 tablespoon dried Italian seasoning, crushed
• 1/2 teaspoon garlic powder
• 2/3 cup finely chopped English cucumber
• 1/4 cup plain low-fat yogurt
• 1 tablespoon lemon juice
• 1 tablespoon snipped fresh oregano (or 1 teaspoon dried oregano, crushed)
• 3/4 purchased hummus
• Snipped fresh oregano (optional) 

Directions:

1. Preheat ovn to 400F.  Arrange baguette slices in a single layer on a large baking sheet.  Lightly coat baguette slices with cooking spray.  Combine Italian seasoning and garlic powder; sprinke over bread slices.  Bake in a 400F oven about 10 minutes, or until bread slices are crisp and light brown.  Cool.
2. Meanwhile, in a small bowl, combine cucumber, yogurt, lemon juice, and 1 tablespoon fresh oregano.  Spread some of the hummus on top of each toasted baguett slice; top with cucumber mixture.  If desired, sprinkle with additional fresh oregano.

Fruit Bruschetta:  Prepare as above, except lightly coat baguette slices with regular non-stick cooking spray.  Omit the Italian seasoning and garlic powder.  Bake as directed; cool.  Substitute finely chopped mango and/or blood oranges or oranges for the cucumber, and light cream cheese spread with strawberries for the hummus.  Omit lemon juice.  Substitute snipped fresh mint for the oregano. 

Yield:

Per 3 hummus and cucumber or fruit bruschetta variation: 98 cal., 3g total fat (0g sat. fat), 0mg chol., 170mg sodium, 15g carbo., 2g fiber, 3g pro. Daiy values: 5% vit. C, 5% calcium, 6% iron. Exchanges: 1 starch, 1/2 fat.