Bruschetta
From the Strive for Five at School! Resources
Adapted from Power Eating, Frances G. Berkoff, Barbara J. Lauer, and Dr. Yves Talbot
Preheat oven to 375ºF
Ovenproof tray
Yield: 12
Portion: 1 slice
Cost per serving: $0.42
Ingredients
1 cup (250 mL) tomatoes
2 tbsp (30 mL) olive oil
2 tsp (10 mL) fresh basil
1 tsp (5 mL) dried basil
1 garlic clove
1/2 green onion
1 x 24-inch (1 x 60 cm) whole-grain baguette
1 Wash the tomatoes and dice into uniform pieces. Mince the garlic, finely chop the green onion, and cut the basil leaves (if using fresh basil).
2 Mix the tomatoes with the oil, basil, garlic, and green onion.
3 Cut the baguette in half lengthwise and then cut each half into 6 equal portions (for a total of 12 slices).
4 Place the baguette pieces on the ovenproof tray and toast the cut surfaces in oven until lightly browned (2–4 minutes).
5 Cover each baguette piece with some of the tomato mixture. Lightly press down with a spoon to hold in place.
Tip: You make like a little Parmesan, mozzarella, or feta cheese on top of the bruschetta.
