June 21, 2013

Healthy Bruschetta!

So apparently its official now. It is finally SUMMER! 

I have to admit that since I finished the winter semester back in April it was already summer in my head. 

I know talking about weather is supposed to be something you only talk about when you have nothing else to say...but for some reason I love talking about the weather. And let me tell you, it hasn't been nice up here in Montreal. By this time in the past 3 years I had already gone to the pool a couple of times and gone kayaking at least once. But this year, we've had a pretty cold “summer” and many rainy days. 

The good thing is I am even more excited about leaving to Riviera Maya on Sunday! I still haven’t figured out what I’m going to do next week with the posts, it all depends on how expensive the internet is down there. But I’ll try to take a few minutes to post at least once!

Going back to today’s recipe, I love bruschetta! It’s a delicious and great entrée or side dish. The ones we buy at the supermarket contain huge amounts of fats, salt and other chemicals we don’t need, so try doing it yourself! It really doesn't take that long.

Serves 6 bruschettas, 25 mins

-3 slices whole grain bread
-1 cup chopped tomatoes
-3/4 cup chopped onions
-1/2 teaspoon minced garlic
-2 tablespoons olive oil (separated in 1/2 and 1 ½)
-1 tablespoon balsamic vinegar
-1/3 teaspoon salt
-Basil herbs to taste


1. Pour ½ tablespoon of olive oil in a frying pan and heat over medium-heat.
2. Add the garlic and cook until golden.
3. Add the onions to the frying pan and barely cook, just about 1 minute.
4. In a medium bowl, add the onions with garlic, chopped tomatoes, the remaining olive oil, the balsamic vinegar, salt and basil. Mix well.

5. Cut each slice of bread in half and toast until lightly golden.
6. Top the toasted bread with the mixture, serve and enjoy! 

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