With the holidays upon us, I have been sifting thru recipes for holiday appetizers for my family, friends, and readers. From the popular registered dietitians and personal trainers, The Nutrition Twins and their new book Veggie Cure, I am excited to share this Tomato and Basil Bruschetta recipe. The book offer expert advice on the benefits of adding more veggies to your diet along with tantalizing recipes for energy, health and beauty. Enjoy this recipe during the holidays or anytime of the year.
Tomato and Basil Bruschetta
2 tablespoon olive oil
2 pints grape tomatoes
2 teaspoons minced garlic (approximately 4 cloves garlic)
Freshly ground pepper
Olive oil cooking spray
1 long French baguette
4 finely chopped scallions
1/2 cup finely sliced basil
Salt to taste
1. Preheat oven to 400°F.
2. Spread 1 tablespoon olive oil into a baking pan until oil covers bottom of pan. Pour in tomatoes and toss tomatoes in oil. Lightly sprinkle garlic, black pepper over tomatoes and add garlic. Spray olive oil on top and mix until garlic, pepper and oil is evenly spread throughout.
3. Place in the oven and roast for 20 minutes.
4. Slice bread into approximately 24 slices. Toast lightly.
5. Remove tomato mixture and put in a large bowl and add scallions, basil and salt. Mash tomatoes well, being careful not to get burnt by the hot “insides” of the tomatoes. Mix well and spread on top of bread.