Bruschetta (pronounced bru-sketta) is one of those rare apps that’s loved by all and easy to whip up in a flash. Our recipe is best with tomatoes fresh off the vine.
Ingredients
3 slices (3/4 inch thick) crusty Italian bread
5 tablespoons extra-virgin olive oil , divided
1 clove garlic , halved
2 vine-ripened tomatoes , finely chopped
1/2 cup basil leaves , chopped
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup ricotta cheese (optional)
5 tablespoons extra-virgin olive oil , divided
1 clove garlic , halved
2 vine-ripened tomatoes , finely chopped
1/2 cup basil leaves , chopped
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup ricotta cheese (optional)
Method
- Preheat barbecue to medium heat (about 350°F); grease grill. Brush both sides of bread with 2 tbsp of the oil.
- Place on grill; cook, flipping once, until toasted, about 5 minutes.
- Transfer to cutting board; rub with cut sides of garlic. Cut bread in half.
- Meanwhile, in bowl, toss together tomatoes, basil, vinegar, salt, pepper and remaining 3 tbsp oil.
- Top bread with ricotta (if using) and tomato mixture.
- Makes 6 pieces.
- Place on grill; cook, flipping once, until toasted, about 5 minutes.
- Transfer to cutting board; rub with cut sides of garlic. Cut bread in half.
- Meanwhile, in bowl, toss together tomatoes, basil, vinegar, salt, pepper and remaining 3 tbsp oil.
- Top bread with ricotta (if using) and tomato mixture.
- Makes 6 pieces.
Nutritional facts PER PIECE: about
Fibre 1 g
Sodium 252 mg
Sugars 2 g
Protein 2 g
Calories 145
Total fat 12 g
Potassium 169 mg
Cholesterol 0 mg
Saturated fat 2 g
Total carbohydrate 8 g
Sodium 252 mg
Sugars 2 g
Protein 2 g
Calories 145
Total fat 12 g
Potassium 169 mg
Cholesterol 0 mg
Saturated fat 2 g
Total carbohydrate 8 g
Canadian Living Test Kitchen
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