Sun-dried Tomato & Goat Cheese Bruschetta
If you’re not a big fan of goat cheese, top this simple bruschetta with shaved fresh Parmesan instead.
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1/3 cup (75 mL) sun-dried tomatoes, coarsely sliced
1/3 cup (75 mL) roasted peppers (bottled), patted dry and coarsely diced
1/3 cup (75 mL) artichokes (canned or bottled in water), coarsely chopped
1 large clove garlic, finely minced
6 medium leaves fresh basil, thinly sliced
2 tsp (10 mL) extra-virgin olive oil
1/2 tsp (2 mL) balsamic vinegar
Pinch ground pepper
12 thick, sturdy crackers (or slices of whole-wheat baguette)
1/3 cup (75 mL) goat cheese
1/4 tsp (1 mL) salt
Since tomatoes are one of the key ingredients in bruschetta, it can be a less appealing appetizer in the winter, when tomatoes are too well travelled and less tasty. Sun-dried tomatoes solve that because they have great flavour and are available in most grocery stores—look for them in bags in the fresh produce section, or buy them bottled in oil (but be sure to rinse them).
In a medium bowl, gently fold together sundried tomatoes, roasted peppers, artichokes, garlic, basil, olive oil, balsamic vinegar and ground pepper. Spread each cracker or baguette slice evenly with goat cheese. Top with vegetable mixture. Sprinkle each bruschetta with a few grains of salt, if desired.
Makes 12 pieces.
Per piece: 59 calories, 2 g protein, 3 g fat (1 g saturated fat), 7 g carbohydrates, 1 g fibre, 5 mg cholesterol, 239 mg sodium
Best Health Magazine, November/December 2009; photography by Edward Pond
