Di verdure Bruschetta
Posted By Mary Freeland on September 29, 2010
Whether you enjoy football in America or Foosball in Italy, it is always more fun with friends and family. This recipe is a wonderful, healthy way to snack while you watch the game. We hope you enjoy it!
Photo courtesy of diabeticlivingonline.com/
Ingredients:
1 ½ pounds roma tomatoes, seeded and cut into 1-inch pieces
1 each small yellow and red bell pepper. Seeded and cut into 1” pieces
½ medium red onion, cut into 1/2-inch wedges
3 cloves of garlic, peeled and coarsely chopped
2 t fresh thyme, chopped (or dried equivalent)
¼ c fresh basil, chopped (or dried equivalent)
½ t sea salt
½ t freshly ground black pepper
2 T balsamic vinegar
2T olive oil
Nonstick olive oil cooking spray
1 16 oz whole grain baguette, sliced
3 oz parmesan cheese, shaved (for garnish)
Directions:
Preheat oven to 425°F.
In a large bowl, combine tomatoes, sweet peppers, onion wedges, and garlic. Add oil, salt, and pepper; mix gently to coat. Transfer tomato mixture into a shallow foil-lined roasting pan. Roast for 35 to 40 minutes or until vegetables are slightly charred around the edges and tender, stirring twice. Allow to cool slightly. Reduce heat in oven to 375°F.
Place tomato mixture in a food processor. Pulse with several times until tomato mixture is chopped but still chunky. Stir in vinegar and thyme. Wait until just before serving to stir in basil.
Slice baguette crosswise into 1/4-inch-thick slices (about 36 slices). Lightly coat bread slices with nonstick olive oil cooking spray. Place on a baking sheet. Bake for 4 to 6 minutes until golden brown and crisp, turning once. Cool on rack to keep them crisp.
Top each bread slice with 1 tablespoon of the vegetable mixture. Place a piece or two of shaved cheese on top of mixture.
Buon divertimento!
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