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Great-tasting meals that can fit into most salt- and fat-reduced diets. Enjoy introducing family and friends to exciting new dishes that are not only delicious but also good to your heart.
Heart-Friendly Cooking
Bruschetta

Bruschetta      "Bruschetta" is available in PDF format print friendly version
The riper the tomatoes, the more delicious the bruschetta. If possible, use fresh basil for truly exquisite flavour. This is a perfect summertime appetizer.
 
Finely chopped ripe roma (plum) tomato (about 6 medium)2 cups500 mL
Finely chopped red onion1/3 cup75 mL
Chopped fresh sweet basil (or 2 1/4 tsp., 11 mL, dried)3 tbsp.50 mL
Finely grated fresh Parmesan cheese2 tbsp.30 mL
Balsamic vinegar2 tbsp.30 mL
Olive (or canola) oil2 tsp.10 mL
Pepper1/2 tsp.2 mL
 
Multi-grain oval bread loaf, cut into 1 inch (2.5 cm) thick slices11
 
Garlic cloves, halved1 - 21 - 2
 
Combine first 7 ingredients in medium non-metal bowl. Cover. Chill for at least 2 hours or overnight, stirring occasionally, to blend flavours.

Spray both sides of each bread slice with cooking spray. Lay bread slices on ungreased baking sheet. Bake in 350°F (175°C) oven for 12 to 15 minutes, turning once, until golden.

Rub cut side of garlic on both sides of each bread slice. Divide and spoon tomato mixture onto bread slices. Makes 16 appetizers.
 
1 appetizer: 67 Calories; 1.7 g Total Fat (0.8 g Mono, 0.3 g Poly, 0.4 g Sat); 1 mg Cholesterol; 11 g Carbohydrate; 2 g Fibre; 3 g Protein; 115 mg Sodium
 
 
 
Reprinted from Heart-Friendly Cooking © Company's Coming Publishing Limited

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