Wednesday, February 2, 2011


I have been craving yummy bruschetta for a few days now. I decided that I would try my hand at it with ingredients that I already had at home. This is a concoction that I thought would taste DELISH... I was so right. So yummy! I even invited over a friend to help me eat this. I had like 6 pieces if not more, I still have some left that my mouth is watering for and I'm trying to be good and not eat the rest. I don't know if I can be strong enough to not eat the rest myself. Here's hoping will power will be strong enough. I'm trying to loose weight... I know crazy right. But heck,.. it's worth a try.

I had bought the other day a loaf of sourdough bread at Walmart that was in their discounted bread area and I decided I would use that for bruschetta. It was so yummy! I paid $1.80 for the loaf of sourdough bread, what a steal! Next time I'm gonna try to make my own sourdough bread and see if I like it as much as the store bought. But that's for different post...


1 loaf sourdough bread
4 Tbsp olive oil
2 Tbsp balsamic vinegar
1/4 red and yellow bell pepper (diced)
1/4 or 1/8 of a yellow onion (diced)
1/2 tsp minced garlic
3 fresh basil leaves (cut into slices)
2 roma tomatoes

In a small food processor, add the diced bell peppers, onion, garlic and basil. Mince further til small pieces all about the same size. Dice the Roma tomatoes and place in a small-medium bowl. Add the minced veggie mix, olive oil and balsamic vinegar. Stir lightly and set aside.

Slice the sourdough bread lay on a cookie sheet, set the oven to broil. Spread olive oil on the bread with a basting brush, and sprinkle with parmeasan cheese. Then broil til brown and crusty on top.

Serve the sourdough bread with the bruschetta mixture on top. MMM so yummy!

I ate til I was almost sick. It is so yummy, and what I call healthy it's a light yet tasty and satisfying lunch. I've even had this as just a dinner. You can mix the tomatoes up with the yellow and orange tomatoes and the bell peppers are so sweet, they add a sweetness along with the tartness of the balsamic vinegar. A winner!

No comments:

Post a Comment