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Recipe – Garden Stand Bruschetta

Recipe – Garden Stand Bruschetta
 
Chef Robert The Happy Diabetic: 
Nutrition Information
  • Calories: 116
  • Fat: 8.51 g
  • Carbohydrates: 8.87 g
  • Sugar: 4.43 g
  • Fiber: 2.08 g
  • Protein: 2.01 g

Recipe type: Appetizer
Ingredients
  • 6 or 7 ripe plum tomatoes
  • 2 cloves of garlic, minced
  • 1 T extra virgin olive oil
  • 1 t balsamic vinegar
  • 6-8 fresh basil leaves, chopped
  • Salt and freshly ground black pepper to taste
  • 1 French baguette or similar Italian bread
  • ¼ c olive oil
Instructions
  1. Take the tomatoes, cut them in halves or quarters, and remove the seeds and juice from their centers. Also, cut out and discard the stem area. I like plum tomatoes instead of regular tomatoes. The skins are much thicker, and there are fewer seeds and less juice. Preheat the oven to 450°F. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 T extra virgin olive oil, and vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. Slice the baguette at a diagonal, about ½ inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn nice and golden brown. Place the bread on a serving platter, olive oil side up. Place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving to keep the bread from getting soggy. I like to top them with a small ball of fresh mozzarella.