Dear Readers,
If you are looking to make a quick and nutritious appetizer bruschetta is the perfect choice. It is also great to have for lunch or as a mini meal. The star of this recipe is the tomato. Choose fresh, organic tomatoes that have optimal flavor and nutrition. This food is low in sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese.
This information was obtained from www.nutriondata.com.
I usually make the tomato mixture a day before I am going to serve it. This creates a more concentrated flavor of basil, garlic, and tomato.
Most importantly you want to choose fresh bread that can absorb the juice while not getting soggy. I like ciabatta bread which I grill.
Ingredients:
- 9-10 organic tomatoes off the vine (cut into small cubes)
- 3 cloves on garlic (thinly slice)
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/4 cup basil (mince)
- ground pepper and salt to taste
- Loaf of ciabatta bread (sliced 1/2 inch thick: 6-7 slices)
- 2 tbsp extra virgin olive oil
Mix all the ingredient together and place in a bowl and place in refrigerator over night. The salt will help to draw out the juice from the tomatoes.
When you are ready to serve the tomato mixture you want to prep your ciabatta bread. On each slice drizzle alitte bit on olive oil on both sides. No more than 1/2 tsp. Place each piece on a grill and cook for 1-2 minutes per side. You are looking for nice grill marks.
Place your toasted ciabatta bread on a platter and put a tablespoon of tomato mixture on top. You can always add a piece of basil on top for extra decoration.
You can also put a piece of your favor cheese on top. Serve and enjoy.
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