Some nights when the weather is warm, you don’t feel like cooking in a hot kitchen.
And that’s where bruschetta really comes into its own.
There’s no need for this fresh, colourful, tasty dish to be reserved for a canapé.
You can make it into a healthy meal that’s perfect for a hot evening.
There are so many variations to this dish.
You could try:
- Adding some freshly carved ham off the bone
- Spreading some home made pesto onto the bread before adding the topping
- Replacing the olives with an olive tapenade
- Switching the feta for ricotta and a squeeze of lemon
- Using different varieties, sizes and colours of tomatoes
- Spreading the bread with a home made dip such as our Minty Beetroot Hummus
- Adding some chopped avocado
- Throwing a cooked BBQ prawn on top of each one
Ingredients:
- 8 slices of crusty bread (try to find wholemeal if possible)
- 4 garlic cloves, chopped in half
- 2 tbsp olive oil
- 4 large ripe tomatoes, roughly chopped (or use 200g cherry tomatoes, halved)
- ½ cup crumbled low fat feta cheese
- ½ cup chopped olives
- ½ cup fresh basil leaves, torn + extra to serve
- Salt and pepper
Method:
- In a bowl, combine your tomatoes, olives, basil and olive oil.
- Have a taste and season as needed.
- Toast your sliced bread under the grill or in a toaster.
- When cooked, rub each slice with a half clove of the exposed garlic.
- Top the bread with the mixture.
- Finish off with the feta cheese and some extra basil leaves.
Serves: 4. Calories per serve: 455.
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