January 2008 Healthy Recipes
Super Bowl Party – Bruschetta
If there's one dish that best defines the spirit of simple, classic Italian cooking it might just be bruschetta. Slices of rustic bread are lightly brushed with olive oil and garlic after being toasted over an open fire. Serve with your choice of freshly made toppings, including our recipe for traditional tomato spread below.. This is simplicity at its best.
Serves 8 (2 slices per person)
- 1 loaf rustic organic Italian bread or sourdough baguette, cut into 16 slices
- 1/4 cup extra virgin olive oil
- 1 clove organic garlic, very finely minced
- sea salt, to taste (optional)
Prepare a grill, indoors or outdoors. Grill the bread on both sides until toasted. You may have to do this in two or more batches. (You can use a toaster instead if desired.) Mix olive oil with garlic. When bread is toasted, lightly brush the olive oil and garlic mixture on one side of each piece of grilled bread. Spread with any your choice of toppings.
Traditional Tomato Bruschetta Spread
Vegetarian | Serves 8
- 6 medium organic Roma tomatoes, chopped (about 2 1/2 to 3 cups)
- 1/2 cup olive oil packed sun dried tomatoes, slivered
- 1/4 cup roasted garlic*, chopped
- 2 tablespoons extra virgin olive oil
- 1/2 cup pitted oil-cured olives, chopped
- 1/2 cup fresh basil, chopped
- sea salt
- freshly ground black pepper to taste
- grated Parmigiano Reggiano cheese to taste
Combine all ingredients except the cheese together in a large bowl. To serve, top the bruschetta with the tomato mixture. Sprinkle with Parmigiano Reggiano cheese.
*To roast your own garlic, heat the oven to 400°F. Coat 1/4 cup peeled whole garlic cloves with 1 teaspoon extra virgin olive oil. Put the garlic in a small cast iron pan or in a garlic roaster or small dish that can be covered. Roast for 25 to 30 minutes, stirring every 10 minutes until garlic is tender, lightly golden and very aromatic.