Bruschetta makes a great start to any summertime meal. Add olives, capers, or roasted eggplant to the topping, or substitute chopped heirloom tomatoes for the Romas and sun-dried tomatoes. Servings 12. Total time 30 minutes.
1 baguette, sliced into about 24 even rounds
1 pound fresh mozzarella, sliced or diced
4 Roma tomatoes, diced
1/2 cup sun-dried tomatoes (packed in oil), diced
2 cloves garlic, minced
2 tablespoons olive oil
4 tablespoons fresh basil, minced
1/4 teaspoon each salt and ground black pepper
- Preheat oven to 350° F.
- Toast the baguette slices on 2 sheet pans for 5-10 minutes, until the bread is lightly browned and crisp.
- Evenly distribute the fresh mozzarella on the toasted baguette slices. Return to the oven for another 2-3 minutes to melt the cheese.
- While the bread is toasting, in a large bowl, mix the tomatoes, sun-dried tomatoes, minced garlic, olive oil, basil and salt and pepper.
- Top the toasted baguette slices and mozzarella with the tomato mixture and serve immediately.
Calories: 225, Fat: 12 g, Cholesterol: 30 mg, Sodium: 451 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Protein: 12 g
Reprinted by permission from welcometothetable.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop