Is Bruschetta good for you?
Why You Should Snack on Bruschetta: 7 Healthy Reasons. A hunk of Italian bread brushed with oil, rubbed with garlic, topped with juicy tomatoes, sprinkled with basil leaves: bruschetta is more than an appetizer; it is truly a slice of good health. Let's discover the impressive benefits of this simple Italian appetizer.
- Preheat oven to 425°F. Slice bread into 32 (1/2-inch thick) slices. Mix oil and parsley in small bowl.
- Bake 6 to 8 minutes or until crisp and light brown, turning once. Cool on wire rack.
- If not using immediately, store cooled toast in airtight container.
- Bruschetta Recipe
- Step 1: Ingredients.
- Step 2: Dice the Tomatoes.
- Step 3: Chop the Onion.
- Step 4: Chop the Garlic.
- Step 5: Add in Fresh Basil.
- Step 6: Olive Oil, Salt and Pepper.
- Step 7: Toast the Bread.
- Step 8: Serve.
- At best, you could get some light toasting if you had some susceptors like you would find with Hot Pockets or some frozen microwave pies, but it won't be as good as a toaster oven or pop up toaster. You can't toast the bread, as in make the bread brown.
- Put the slices of bread flat on the oven rack. The best way to evenly toast bread is in a convection oven or toaster oven. You can place the slices of bread on a baking sheet or pan, or you can place them directly on the rack.
Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
- Every gardener needs at least one tomato variety that's big enough to slice onto hamburgers and sandwiches, and to fan out on deli trays. 'Brandywine' is a hands-down favorite. The original, a pink beefsteak type, can weigh 1 ½ pounds per fruit.
- Once your tomatoes are ripe, you really should be choosing the fridge. Based on my tests, here are my tomato-storage guidelines: If you buy under-ripe tomatoes, leave them out at room temperature until fully ripened, then move them to a cooler spot for longer storage.
- Adding sauteed green tomatoes to a green salad or as a side to grilled meat may help you consume more essential vitamins and minerals. Never eat raw green tomatoes because they have a toxin that can be poisonous, Dianne Onstad cautions in her book "Whole Foods Companion."
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture.
- Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.
- It's just a mixture of chopped tomatoes, balsamic, basil, and garlic, spooned over olive-oil brushed slices of toasted baguette or rustic bread. It's perfect for a party because you can make a large batch of the topping ahead of time, as well as toasting baguette slices.
- Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
- Place bread directly on oven grates and broil on low for about a minute to a minute and a half on each side, more if you like your toast crunchy. Heat a heavy pan with no oil or butter over medium high heat. Drop bread in, allow to crisp for 1-2 minutes, then flip and repeat.
Updated: 28th September 2018