Good Lifestyle

Bruschetta, the response of Italians to fleas and salsa, can make a perfectly healthy start with a meal. This is why it is particularly shocking thatRestaurants like Carrabba's can turn a simple creation in caloric calorie stunned. Start your meal with something like this recipe for bruschetta and you can forget the rest of the dinner (and breakfast the next morning).

Nutrition:240 calories, 7 g fat (2 g saturated), 410 mg of sodium

Serves 4

You will need

For both recipes Bruschetta:

1 baguette, cut on the diagonal into 1/2 "

For tomato basil bruschetta:

2 large tomatoes, seeded and chopped
2 clovesminced garlic (Italians do not like raw garlic, then they simply cut a clove in half and rub it across the toast. Do not hesitate to follow the suit.)
½ cup chopped fresh basil
1 tablespoon of olive oil
Salt and pepper

For pepperonata bruschetta:

½ cup ricotta
2 cups pepperonata, warmed (to make a big batch and save the leftovers for stuff in an omelette or disperse on sandwiches and pizza.)

To make pepperonata:

1 tablespoon of olive oil
2 cloves garlic
1/2 c. Tea of ​​red pepper flakes
3 bell peppers, cut into 1/2 "
2 c. Soup of red wine vinegar
Black salt and pepper

How to do it

For Bruschetta:

1. Preheat oven to 450 ° F.
2. Place baguette slices on a baking sheet and bake until light brown (but still soft in the middle).
3. While the bread lowers, combine tomatoes, garlic, basil and olive oil.
4. Season with salt and pepper.
5. Remove the bread from the oven and let arrange on a large plate service or individual plates.
6. The top half with tomato mixture.
7. Slather half with ricotta, then top with a teaspoon of the pepper pepperonata (see how below).

For pepperonata homemade:

1. Heat olive oil in a large stainless steel pan or frying jumps over medium-high heat.
2. Add the garlic and pepper flakes and cook just long enough to infuse the oil, about 1 minute.
3. Stir in peppers and cook, stirring time to time, until the peppers are soft, slightly blistés (the best way to do this is to a screaming pan).
4. Add the vinegar and cook for one minute. Season with salt and pepper. Store tightly covered in the refrigerator up to 1 week.

Eat

These five flavor combinations are also a nice bruschetta:

• CannedChickpeas Sautéed with tomatoes and jalapeno diced
• Jarred tapenade and feta
• Sauteed spinach and shaved parmesan
• Canned white beans sauteed with artichoke hearts jars
• Pan-grilled mushrooms

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!