It’s pronounced “bru-sketta”, not “bru-shetta”, my Italian friend informed me about a year ago. And so I learned that I had been mispronouncing this word all my life. Well, now that I know how to pronounce it properly, I feel confident to put my favourite recipe for it on the blog! I first found this recipe when I was eating a low-fat diet a few years ago and I ate buckets of it. Well, now we have learned that good fats are important for our health and I no longer count the grams of fat that I eat; but I still love this recipe for bruschetta and often make it as an appetizer for parties or just for a scrumptious snack. The flavours are big and bold and there is some crazy addictive quality that I cannot explain! The added bonus of this recipe is that it makes a healthy low-cal snack or appetizer. I love to serve it on warm bagels or warm foccacio bread. I guarantee you won’t be able to stop eating until the bowl is empty!
This recipe comes from Eat More Weigh Less, by Dr. Dean Ornish
4 sun-dried tomatoes, not oil-packed
3 ripe tomatoes, peeled, seeded, and finely chopped
3 tablespoons red onion, minced
3 teaspoons capers, rinsed
3 garlic cloves, minced
2 teaspoons balsamic vinegar
1 – 2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
½ teaspoon salt
pepper to taste
Soak the sun-dried tomatoes in hot water until they are soft. Drain on paper towels and chop.
Mix all of the ingredients together in a bowl and serve on warm bread or bagels. Top with some freshly grated Parmesan cheese for the non-vegan version or serve it just as it is! This recipe also makes an awesome pasta sauce. Yum!