Fresh Tomato Bruschetta

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* Exported from MasterCook *

 

Fresh Tomato Bruschetta

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 139

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 French baguette slices -- 1/2 inch thick

cut on the diagonal

2 large ripe tomatoes

OR 4 to 5 plum tomatoes -- (Roma)

1/4 cup minced red onion

6 fresh basil leaves -- up to 8

torn into small pieces

1 tablespoon red wine vinegar

2 teaspoons minced garlic

Salt and pepper

 

SERVES 4

 

Italians make bruschetta (pronounced brew-sketta) whenever they can get

their hands on sweet, vine-ripe tomatoes. They chop the tomatoes, season

them, and then pile them on crisp toast for an easy summer first

course. Capers make a nice addition. Be sure to squeeze out all the juice

before you chop the tomatoes so the toasts don't get soggy.

 

Toast the baguette slices on both sides until dry. Set aside.

 

Halve tomatoes and squeeze out juice and seeds. Chop tomatoes into

1/4-inch dice and transfer to small bowl. Add onion, basil, vinegar, and

garlic. Stir to combine. Season to taste with salt and pepper.

 

Divide tomato mixture evenly among the eight toasts. Serve immediately.

 

From Betty Crisafi Of Bay Village, Ohio

 

TIP: Here's another bruschetta idea from Lydia Karpenko of Danville,

California. Top baguette slices with a little nonfat mayonnaise and toast

in a 350 degree F. oven until browned, 10 to 15 minutes. Spread with a

little fat-free cream cheese mixed with garlic, then top with a thin tomato

slice, a thin cucumber slice, and some fresh basil.

 

Serving size: 2 pieces. Calories: 178, Fat: 2.2 g, Cholesterol: 0 mg,

Carbohydrate: 34.5 g, Protein: 5.7 g, Sodium: 323.3 mg.

 

 

 

 

 

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