Now that we have the OK to eat tomatoes [1] again, I can joyfully make my famous tomato bruschetta. I actually got the recipe from a chef friend, but since I've made it so many times people think it's mine. I add fresh red peppers to this recipe to give it a snappier texture. It makes a wonderful appetizer or a light healthy meal.
To see the recipe just .
Chef Lindzey Chaffin's recipe
Ingredients
8 Roma tomatoes
1/2 a red pepper
2 cloves garlic, minced
8 fresh basil leaves
3 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
salt and pepper to taste
2 tbsp Fresh mozzarella
Whole wheat baguette
More olive oil for brushing
Directions
- Wash the Roma tomatoes, cut them in half and then remove the seeds. Then dice them into small pieces and place them in a bowl.
- Then dice the red pepper, place them in the bowl and add 1 clove of the minced garlic (save the other clove for the bread).
- Sprinkle salt on top, mix it up and move the bowl to the refrigerator for one hour. This allows the salt to pull the juices out of the veggies.
- Now preheat the oven to 350° and chop the basil.
- Take the bowl out of the fridge and add the basil, balsamic vinegar and the oil. Mix it all up and add pepper.
- If you like cheese, add pieces of diced mozzarella to the mixture.
- Place the bowl back in the fridge.
- Slice the whole wheat baguette and brush each piece with olive oil and sprinkle with a little garlic. Place on a cookie sheet and bake until the tops are slightly brown.
- Remove from the oven and place each piece of bread on a platter. Take the tomato and pepper mixture out of the fridge, give it a good stir and serve with the bread.
Print recipe with images [1] | without images [1]
Do you have a healthy snack or recipe to share? Then share it in the Lite'n it Up - Healthy Recipe Group [2] and I might just post it on FitSugar.