part0049

SEASON: Summer

VEGAN

Fresh tomato and basil is one of my very favorite combinations, especially in the summer. If you can pick these ingredients right from a home garden, bam! You’ll have a snazzy summer snack in no time. But don’t let a lack of garden-fresh goodies stop you from running out to the store to make this easy and inexpensive bruschetta.

Serves 6 to 8 | Prep time: 15 minutes | Cook time: 10 minutes

3 tablespoons olive oil, plus more for brushing on the baguette

4 garlic cloves, minced

1 French baguette, sliced into ¼-to-½-inch slices

6 Roma tomatoes, finely diced

1 cup diced roasted red peppers

½ white onion, small dice

¼ cup fresh basil, chiffonade (cut into ribbon-like pieces)

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1.	Preheat the oven to 350°F.

2.	In a small sauté pan or skillet, heat the olive oil over medium heat. Sauté the garlic for about 1 minute or until fragrant. Set aside.

3.	Grease or line a sheet pan with parchment paper. Place slices of the baguette evenly on the sheet pan. Using a pastry brush, lightly brush each baguette slice with olive oil. Bake for 5 to 10 minutes, until golden brown.

4.	In a large bowl, toss together the tomatoes, red peppers, onions, and reserved olive oil with garlic, basil, salt, and black pepper.

5.	Spoon the toppings on toasted baguette slices just before serving.

➢	Beyond the basics: Roast your own red bell peppers by removing the seeds and stem, cutting in half, and placing them cut-side down on a sheet pan in a 400°F oven for 20 to 25 minutes. Allow to cool before removing skin and chopping as desired.

VARIATIONS:

➢	Grilled Chicken Bruschetta: Skip the bread and serve fresh bruschetta topping over grilled chicken.
➢	Greek Bruschetta: To give this a Mediterranean flair, add in diced cucumbers, olives, and feta cheese, and leave out the basil.

PER SERVING: Calories: 208; Total fat: 8g; Carbohydrates: 30g; Fiber: 3g; Protein: 6g; Calcium: 36mg; Vitamin D: 0mcg; Vitamin B12 : 0mcg; Iron: 2mg; Zinc: 1mg