Bruschetta

By lknowles

This recipe works best with very ripe tomatoes. Try it in late summer when vine ripened tomatoes are abundant

Ingredients

• 4 Large Tomatoes
• 1 Cup Mozzarella Cheese, Finely Diced
• 1/3 Cup Fresh Basil, Chopped
• 3 Medium Garlic Cloves, Minced
• 2 Tbsp Fresh Parsley, Chopped
• 2 Tbsp Olive Oil
• 1/2 Tsp Salt
• 1/2 Tsp Black Pepper
• 1 Loaf Crusty Italian Bread
• 3 Garlic Cloves

Details

Servings 8

Preparation

Step 1

Prepare grill or preheat oven to broil. Cut tomatoes in half horizontally and squeeze out seeds. Cut tomato into very small dice. Place in a colander and drain 30 minutes. Transfer tomatoes to a bowl and add mozzarella, basil, garlic, parsley, olive oil, salt and pepper. Cut bread into 1/2 inch slices. Lightly crush garlic cloves with the side of a large knife or cleaver. Remove peel. Rub bread with cloves and toast both sides on a grill or under broiler. To serve: transfer tomato mixture to a small bowl placed in the center of a platter, surround with toasted bread.

Per Serving: 89 Cal (58% from Fat, 19% from Protein, 23% from Carb); 4 g Protein; 6 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 5 g Carb; 1 g Fiber; 164 mg Calcium; 2 mg Iron; 242 mg Sodium; 8 mg Cholesterol; AccuPoints = 2.0