Wednesday, November 3, 2010

Radha's Fit Tomato Bruschetta

I love this appetizer so much that I simply substitute it for lunch sometimes. It is hearty and bursting with flavor. The flavor intensifies when you use home grown tomatoes. It's very simple but it has to be absolutely fresh. The main flavor of this dish itself is from fresh Basil leaves. The mixture of garlic, olive oil, Basil leaves is imply divine. You can skip the cheese, or use a cheese substitute. You can also add Tofu to this dish. It tastes awesome no matter what. While it's true that butter, fresh Mozzarella slices, and a generous amount of garlic oil would make this dish taste out of this world, you can do without all that and keep it simple and lite.

Diced Canned tomatoes, 2 cups
or Freshly diced tomatoes, 2 cups
Oregano, dried 4 pinches
Garlic, 5 Cloves
Basil Leaves, one pack, tear and bruise the leaves a bit,
Sun Dried Tomatoes in Oil, 1/4 Cup
Olive Oil 4 tsp
Freshly Cracked Pepper and Salt, as required
Whole Grain Bread or French Baguette, 3 to 4 large

If using fresh tomatoes, chop them finely and remove the seeds and flesh inside. This ensures that your bruschetta does not get soggy.
In a mixing bowl, mix tomatoes, oregano, bruised basil leaves, salt, pepper, and sun dried tomatoes.
Now add required amount of garlic and Olive Oil.
If you're going to eat the bruschetta a little later, then do not add salt. Adding salt will release more water from tomatoes.
Heat a girdle and add a few drops of Grapeseed Oil.
Toast the bread on both sides until well browned.
Alternately, this can be broiled in the oven for a couple of minutes.
Cheese can be added at this point of time if required, but Grapeseed Oil is such a healthy option.
Cilantro or Parsely can be finely chopped and add to the tomato mixture as a garnish.

Top the Bread with Tomato mixture and Brushetta is ready.

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