Simple is often best, a point clearly put forth in the classic Italian antipasto bruschetta. It's nothing more than grilled bread rubbed with a garlic clove and topped off with olive oil, salt, and pepper. This perfect medley of flavors is anything but boring and has led me to (more than) a few bread binges in my life. Looking to add a little extra nutrition to the classic appetizer, I turned to this version from Sheryl Crow.
Building on the already-popular addition of tomatoes, Sheryl adds a tofu spread to her version, which not only gives it a tangy citrus zest but also brings with it a nice punch of protein. Gone is the crusty Italian sourdough you might be used to, but the addition of whole-grain bread brings with it fiber and an added depth of flavor. Enjoyed as an open-faced sandwich or cut up into bite-size servings for your next gathering, this is a dish you're sure to make again and again.
Vegetables can be adjusted depending on what's in season.
8 ounces extra-firm tofu, pressed
2 tablespoons freshly squeezed lemon juice
1 tablespoon finely chopped flat-leaf parsley
1 1/2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/4 cup olive oil
Kosher salt and freshly ground black pepper
8 slices whole-grain bread, lightly toasted
5 medium-size ripe tomatoes, cored and sliced
16 slices English cucumber
1/4 cup chopped fresh herbs, such as basil, oregano, parsley, and chives
- Cut the pressed tofu into small chunks and transfer them to the bowl of a food processor fitted with the metal blade. Add the lemon juice, parsley, mustard, and garlic powder and pulse 10 to 15 times. Scrape down the sides of the bowl with a rubber spatula and then pulse for about 15 seconds.
- With the food processor running, slowly drizzle the olive oil through the feed tube into the tofu mixture, blending until it is the consistency of mayonnaise; about three minutes. If necessary, thin the tofu with water, one teaspoon at a time. Season to taste with salt and pepper, and pulse to mix. Set aside until ready to use, or transfer to a container with a tight-fitting lid and refrigerate for up to 10 days.
- Spread about one tablespoon of tofu spread onto each slice of toast. Top with the tomato and cucumber slices and season to taste with salt and pepper and a generous sprinkling of fresh herbs.
Source: Calorie Count
- Breads/Crackers, Appetizers
- Calories per serving