From Ellie Krieger
one 8-ounce whole grain French baguette (about 12 inches long)
1 cup marinara sauce
2 cups lightly packed arugula leaves, coarsely chopped (I'm sure you could use spinach or any green)
1 cup grated part-skim mozzarella cheese (4 ounces)
1/4 cup freshly grated Parmesan cheese (3/4 ounce)
Preheat the oven to 425 degrees. Line a baking sheet with foil.
Cut the bread in half lengthwise, then cut each half crosswise into 4 pieces. Scoop out the soft center of the bread and discard.
Place the bread, scooped side up, onto the prepared baking sheet. Spread 2 tablespoons of sauce on each piece. Top with the arugula, then the mozzarella and Parmesan cheeses. Bake until the bread is toasted and the cheese is melted and bubbling, about 12 minutes. YIELD: 4 servings
**You could use the bread you scooped out for whole wheat bread crumbs.
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