Tomato Bruschetta & Mini Antipasto Pizzas

Tomato bruschetta (pronounced (brus-ket-ta) takes only minutes to make and has dozens of variations. Toasted, sliced bread provides the base. Toppings include:

• Diced tomato
• Diced tomato and basil
• Diced tomato and oregano
• Diced tomato and slided olives
• Olive tapenade

Extra virgin olive oil and a little salt is all that is needed to complete tomato bruschetta.

Most of the calories for tomato based bruschetta comes from the bread and oil. Bread also provides most of the sodium. To reduce sodium, look for low sodium bread or replace salt with herbs like oregano, thyme, dill, etc.

Bruschetta is served as an antipasto (appetizer) in the United States. In Italy, it is commonly eating as a snack.

For antipasto mini pizzas, add thinly sliced fresh mozzarella, shredded low-moisture mozzarella, or other good quality melting cheese like Swiss, Jarlsberg, or Monterey Jack. Bake or broil until cheese melts. Cheese adds 25 to 50 calories depending on bruschetta size.

Cook’s Tips

To save time, toast bread up to a day before and store in an airtight bag. Tomato mixture can be made up to a day in advance. Reheat bread, if desired, before serving to top with the tomato mixture and serve.

For added flavor, toast bread over a wood fire or on a game or charcoal grill. Most Italians have a fireplace plus a wood burning kitchen oven. Grilling over a fire or on hot drill grates provides added flavor.

Ingredients

• 2 (160 g) Roma tomatoes, finely chopped
• 1-2 tablespoons (15-30 ml) red onion, minced
• 1 tablespoon (15 ml) fresh basil, minced
• 1/8 teaspoon Kosher salt or to taste
• Dried oregano to taste
• 1 tablespoon extra virgin olive oil
• 8 slices (95 g) crusty whole grain bread 3-inches wide x 1/2-inch thick
• Mozzarella for Mini Brushetta Pizzas

Method of Preparation