Vegan: Bruschetta With Tomatoes And Basil

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* Exported from MasterCook *

 

Bruschetta With Tomatoes And Basil

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 5

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound ripe tomatoes

preferably vine-ripened

seeded and finely chopped

2 tablespoons finely chopped fresh basil

1 tablespoon extra-virgin olive oil

1/2 teaspoon balsamic or sherry vinegar

Salt -- to taste

preferably the coarse variety

Freshly ground black pepper -- to taste

6 pieces Italian bread -- (1/2-inch-thick)

(about 1 ounce each)

lightly toasted or grilled on one side

1 large garlic clove -- halved

6 whole basil leaves -- about (optional)

 

MAKES 6 SERVINGS

 

The popular duo of tomato and basil is in top form in this favorite

bruschetta or crostini topping. To achieve its proper consistency, use a

chef's knife instead of a food processor to chop the tomatoes.

 

Place the tomatoes, chopped basil, oil, vinegar, salt, and pepper in a

medium bowl; toss well to combine. Set aside for a few minutes to allow

the flavors to blend.

 

Rub the toasted sides of the bread with the flat sides of the garlic

halves. Top each slice evenly with the tomato mixture, using about 2

tablespoons per piece. Garnish each with a whole basil leaf, if

desired. Serve at room temperature.

 

Per Serving: Calories 111, Protein 3g, Total Fat 3g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 18g, Dietary Fiber 2g, Sodium 170mg

 

Variation: To make crostini, either cut the Italian bread in half crosswise

or substitute it with twice the amount of thin rounds of toasted

baguette. Instead of rubbing the bread with the halved garlic, chop the

garlic and add it to the tomato-basil mixture.

 

 

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