This humble bruschetta may not be up to the Italian standards, but it is healthy, quick to whip up and is good enough for me! I love really simple bruschetta and tend to go by the pizza philosophy; that less is more. In my opinion all you need for a good bruschetta is some bread, garlic, tomatoes, basil and a pinch of oil & vinegar; everything else is just extra. Salt can be added, but for weight management I like to add ground black pepper.
- 4 slices multigrain, wholemeal bread (or gluten-free if intolerant), cut into quarters
- 250g (1 punnet) cherry tomatoes
- 1/2 small red onion, finely chopped
- 2 tablespoons balsamic vinegar
- 40g reduced-fat feta cheese, crumbled
- 3 tablespoons fresh basil, finely chopped
- 1 teaspoon extra virgin olive oil
- 1 large garlic clove, halved
METHOD
1. Toast the quarters of bread in a fan-forced oven of 200 degrees celsius for 10-15 minutes (depending on how toasted you like your bread).
2. Meanwhile, make the bruschetta by preparing and combining the cherry tomatoes, onion, vinegar, cheese, basil and oil in a medium bowl. Season with ground black pepper. Leave the bruschetta to marinate together for at least 5 minutes.
3. Once the bread is toasted and the bruschetta marinated, either spoon the bruschetta onto each quarter of bread or leave your guests to do this; the latter may be the better option as the bread will go soggy if the bruschetta is left to soak into it.
Serves / 4 as an entree, snack or side
Total Preparation time / 20 minutes max
x Emily
No comments:
Post a Comment