Baby Bruschetta
140g
175
CO2
11%
kcal
28%
Protein
61%
Fat
Carbs
Balanced Macronutrients • Low in Saturated Fat • Low Calorie • Vegan Option
Bruschetta was created by Italian peasant farmers who would rub tomatoes into slices of bread as a quick snack. The recipe is now a classic Italian appetizer with crispy bread, sweet tomatoes, and tangy onion. Our mini bruschetta may be small in size but they pack a big flavor.
Climate Kitchen Hacks: We use an oil sprayer to coat the baguette without over saturating it. We avoid cheese and instead add flavor with balsamic vinegar. This recipe is great for using up baguette that has started to go stale. The same serving size has a 35% lower carbon footprint, 40% fewer calories, and 70% less fat compared to regular bruschetta recipes.
Serves: 4
Prep Time: 10 mins
Cooking Time: 20 mins
Ingredients:
2 cloves of garlic, whole
1 small baguette (about 10 inches or 25cm), cut into 1/2-inch (1.25 cm) slices (vegan option)
16 sprays of olive oil
2 cups (480g) diced tomatoes (a mix of cherry tomatoes and large vine ripened work great)
1/4 cup (60g) red onion, finely diced
1/4 cup chopped basil
2 tsp balsamic vinegar
Salt and pepper, to taste
Instructions:
Assemble, measure, and prepare the ingredients.
Preheat your oven to 320°F / 160°C / Gas mark 3 (for a non-fan oven 350°F / 180°C / Gas mark 4)
Heat the unpeeled garlic clove in a skillet/pan on a medium-high heat for 5 minutes to deactivate the enzyme that causes the very intense garlic hit and aftertaste. Remove from the skillet/pan and mince/crush.
Spray the olive oil over both sides of the sliced baguette. Mix the crushed garlic with a couple of sprays of oil and spread the garlic oil over the top of the sliced baguette with a pastry brush or the back of a spoon.
Place the slices on a baking sheet and bake for 8-10 minutes, or until golden brown.
Meanwhile in a medium bowl, mix the diced tomatoes, red onion, chopped basil, balsamic, salt, and pepper. After the mix has been sitting for 5 minutes the tomatoes may have released their juices so you may wish to strain away the excess juice using a sieve (to avoid soggy bruschetta).
Once the bread is done toasting, remove it from the oven, let it cool, and top each slice with a healthy spoonful of the tomato mixture.
Bon Appetit
