Mar 14 2012

Bruschetta


Bruschetta, which by the way is pronounced BrewSketa – not BrewShetta (thank you for the clarification Mario Batali), is one of the healthiest, easiest side dishes, and/or appetizers to make.

I love to pair it with soups and stews because a bowl of soup for dinner can seem kind of lonely. A salad or whole grain rolls are good options as well, but this is my first pick. Some of my favorite soups to go along with it are, Mushroom, Red Pepper, and don’t knock it ’til you try it awesome Green Soup!

Ideally, I like to include a roasted garlic bulb as well to spread on the bread before the tomatoes but it’s not essential.

What is essential is to use a whole grain, preferably sprouted bread. Traditional bruschetta uses Italian bread, or a French baguette, but white flour is just so bad for you, and there’s no reason to make an exception here. If you’re going the low-carb route, skip the bread and eat it like a salad – delish!

This takes about five minutes to prepare and with it you get whole grain fiber, flavonoids in the basil which protect us on a cellular level, and are anti-bacterial, and antioxidant rich tomatoes. Hard to beat this combo, especially if you add a little heart healthy, immune booting, garlic.

Ingredients:

Whole Grain Sprouted Bread

1 Organic Hot House (or other variety) tomato

1/4 Cup Basil

1 tsp olive oil

Salt and Pepper to taste

Some Kelp Granules for Iodine if you wish – this is a good dish to sneak them into because you cant taste them.

Oil to drizzle on the bread before toasting

Directions:

Preheat oven to 375, or use toaster and add olive oil after.

Cut bread into thin slices. Drizzle with olive oil, and put in the oven for 7 minutes.

BrucshBread

Soak basil in water with a teaspoon of vinegar for a few minutes to clean.

Brucshbasil

Chop and dice tomatoes.

BruschTomato

Salt and pepper to taste, and add olive oil.

BrucshOlive

As I was making this my kids got so excited because they thought are garden was already giving us basil and tomatoes. It’s not, but it’s going to be 70 degrees all week, so planting may come early this year! When you have a few staples like these in your garden, there’s always something to eat when you don’t have time to go to the store! If you don’t have room for a garden, these are both easily potted for window gardening.

Directions:

Preheat oven to 375, or use toaster and add olive oil after.

Cut bread into thin slices. Drizzle with olive oil, and put in the oven for 7 minutes.

Dice tomatoes and basil. Combine in a small bowl with oil, salt, pepper, kelp if you choose, and stir.

If you roasted garlic, spread that on the bread, and cover with tomato mixture. If not, then just add the mixture right on the bread.

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