bruschetta recipe

 

bruschetta

roasted red peppers add extra zing to this classic chopped tomato dish

½ whole grain baguette (French bread), cut into 12 slices (or substitute 3 slices whole-wheat bread, each cut into 4 squares)

1 C fresh tomatoes, rinsed and diced

¼ C jarred roasted red peppers, diced (or substitute fresh roasted red peppers; see tip) (Leftover Friendly)

6 Kalamata olives, rinsed and sliced (or substitute any black olive)

½ Tbsp olive oil

2 Tbsp fresh basil, rinsed, dried, and chopped (or 2 tsp dried)

¼ tsp ground black pepper

1. Lightly toast baguette slices.

2. Combine remaining ingredients, and toss well.

3. Top each bread slice with about 2 tablespoons of tomato mixture, and serve.

 

Tip: To make roasted red peppers, see instructions in the FAQs in appendix D (on page 108). Make extra to use in other Keep the Beat™ recipes.

Substitute fresh roasted red peppers by making extra when you make the Super Quick Chunky Tomato Sauce (on page 54). If you don’t have leftover cooked vegetables, see basic cooking instructions in appendix D (page 103).

Younger children can help arrange the sliced bread on the tray and add the toppings. Older children can make the recipe themselves.

prep time:

15 minutes

cook time:

5 minutes

yield:

4 servings

serving size:

3 bruschetta

slices, each with

2 Tbsp tomato mixture

each serving provides:

calories 119

total fat 4 g

saturated fat 0 g

cholesterol 0 mg

sodium 256 mg

total fiber 2 g

protein 4 g

carbohydrates 17 g

potassium 113 mg

vitamin A 10%

vitamin C 10%

calcium 4%

iron 6%

Percent Daily Values are based on a 2,000 calorie diet.