Recipe of the Day - August 29 (bruschetta)
 

Fresh Tomato Bruschetta


Ingredients
4 large slices French bread (about 3/4-inch thick and 5 inches across)
2 tablespoons olive oil
garlic salt
2 medium tomatoes, seeded and cut in 1/2-inch dice
2 tablespoons finely chopped fresh basil leaves
2 small cloves garlic, minced
1/2 cup shredded mozzarella
1 tablespoon balsamic vinegar
salt and freshly ground black pepper

Preparation
Brush the bread slices with olive oil and sprinkle lightly with garlic salt. Heat under the broiler until lightly toasted. Flip slices over and repeat. (Toasts can be prepared several hours in advance, cooled, and stored in an airtight bag or container.)

Combine the tomatoes, basil, garlic, mozzarella, and vinegar in a bowl. Season to taste with salt and pepper. Allow the mixture to sit at room temperature for about 20 minutes to blend the flavors. (This topping can be prepared several hours ahead and refrigerated. Restore to room temperature before serving.) Top each toast with a generous portion of the tomato mixture immediately before serving.


Serves 4

Nutritional Information per serving
Calories 226
Protein 10g
Fat 12g
Saturated Fat 4g
Cholesterol 17mg
Carbohydrate 18g
Sodium 312mg
Calcium 209mg (20% DV)
Iron 1mg (6% DV)
Vitamin A 549IUs (11% DV)
Vitamin C 2mg (20% DV)

I love a good and HOT bruschetta.
We often serve this as it goes with just about
anything from a good steak to grilled salmon.

add oregano to the spices, or pesto sauce if you have it.

goat cheese is a winner on bruschetta. I once added chopped cashews to bruschetta and it was amazing!!!

I prefer brushcetta at room temperature - but it is my all time favourite appetizer.

I would highly recommend using Feta cheese instead of mozerrella though.

Funghi porcini! Mmmmm!!