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Heart Healthy Recipe: Bruschetta

We have been hit with the August heat bomb.  Forget about turning on the burner or BBQ. Now is the time to be fueled with raw, local vegetables that are in full swing.

Everywhere you look right now, summer’s heat wave is apparent; the scorched, dry grass, the cicadas are buzzing loudly in the trees and the soft breeze that no longer cools us down.  Tomatoes are ripening and the basil leaves are full and starting to flower.  This is the best time for homemade bruschetta.

With only a few simple ingredients Bruschetta is the ultimate easy to make, superfood snack.  I love this dish so much, I make it fresh, almost every day.  You can make it ahead, but the garlic tends to stew and get stronger.  It is a very forgiving recipe.  I’ve made it using different quantities every time and it’s still delicious.  You can add more or less vinegar, salt, pepper, basil and/or onion, depending on your preferences.  You can add parmesan too.  Actually, you can add all sorts of things; white beans, salmon, avocado, spinach, feta, and you can top it on all sorts of different ways; toasted bread, white, whole wheat, crackers, crisps, on veggies, on meat. 

Bruschetta

9 Roma tomatoes
a bunch of basil – too much is not possible
2 – 4 small cloves of garlic
2 tbsp red onion
2 tbsp olive oil
2 tsp balsamic vinegar
fresh milled salt and pepper

I missed the market and couldn’t find Roma’s, so I used hothouse tomatoes from the grocery store and it worked.  Ideally though, vine ripened Roma tomatoes are the way to go.

My dad grew these little garlic bulbs for me.  It makes the dish even better when you grow your own food.  He’s doing great by the way, and everyone in the family is feeling lighter and brighter on account of our new healthier way of eating and snacking.

Mince the garlic, then the onions, then the basil and put them in a bowl.  Yes, you can use a food processor.  I don’t know why, but I just like using a knife instead.  

Take the centre out of the tomatoes, and scoop out all the seeds with a spoon.

Finely chop the tomatoes and squeeze out as much of the juice as you can.

Put them in the bowl and add olive oil, balsamic vinegar and salt and pepper.  Exact measurements do not matter that much with this dish. See I don’t even bother measuring anymore.

Let it sit for an hour.  At that time, you can make minor adjustments with the flavorings.

Put the bruschetta on baguette, or whatever bruschetta delivery system you like.

You can have your bruschetta with salad and it is enough for a meal.  My friend was visit from Vancouver, and she is a vegetarian, so I made her these salads. 

 One is a green salad with pea shoots, walnuts, blueberries, cherries, and a little wheat germ and flax seed sprinkled on top. I put goat cheese on it and drizzled it with balsamic glaze made from Della Terra’s chocolate balsamic.  The other one is a calabrese salad with fresh mozzarella that I stumbled upon at Bodner’s Market.  I have to say, it’s the best mozzarella I have found here in Canada.  I want to get my Italian girlfriend to try it to see if she approves.  I just sliced the cheese and tomatoes and ripped basil leaves and stacked one of each on top, then drizzled it with olive oil, balsamic and a little salt and pepper.

Real simple, yummy, hot summer food.

 

 

 

 

 

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