Bruschetta (pronounced broos-ketta) is an Italian appetizer. Typically, it is eaten on top of toasted, nearly stale bread, but it also delicious as a pasta sauce, as a "salsa" with fish or meat, mixed into rice, as a dip for chips-- the list goes on!



 

    Serves: 4 servings    Total Time:  15 minutes Prep Time: 15 minutes Cook Time: 0 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Tomato - 1, large, washed and diced  Oil - 2 Tablespoons\* Garlic - 1 medium clove, minced (more to taste) Basil - 2 large leaves, washed and torn to pieces or cut into ribbons Salt - ¼ teaspoon kosher or sea salt OR ⅛ teaspoon table salt  Vinegar - 1 dash of red wine or apple cider vinegar (optional) 

## Instructions

Step 1

Combine the tomato, garlic, oil, basil and salt in a bowl. Mix to combine and taste for seasoning. If the flavor doesn't "pop", consider adding more garlic and a dash of vinegar. Nutritional yeast has a a cheesy, salty taste while being quite low in sodium and calories. 

Step 2

Bruschetta can be stored in the refrigerator for up to one week. 

 

### Notes

\*Extra virgin olive oil is a great option here because you get the healthy benefits of all the polyphenols and the flavor of a minimally processed oil from olives. However, any oil you have will also work.

## Nutrition Information

  Calories: 62 Calories Fat: 7 Saturated Fat: 1 Carbohydrates: Net Carb: 2 Dietary Fiber: .5 Protein: .5 Sodium: 150