Tomatoes, pink grapefruit and watermelon all supply benefi cial lycopene!

Bruschetta

Tomato Mixture:
625 mL BC Hot House tomatoes, 21/2 cups
seeded and chopped
8–10 sun dried tomatoes, drained of oil, chopped
125 mL fi nely chopped green onion 1/2 cup
125 mL packed fresh basil leaves, 1/2 cup
thinly chopped
2 garlic cloves, minced
15 mL Western Classics balsamic vinegar 1 tbsp or red wine vinegar
30 mL Western Classics extra virgin olive oil 2 tbsp
salt and pepper to taste
2 French or Italian sourdough baguette
loaves, sliced 8 mm (1/3") thick

Cheese Topping:
250 mL ricotta cheese 1 cup
125 mL crumbled chèvre (goat cheese) 1/2 cup
60 mL fresh basil, chopped 1/4 cup

 

1. Drain the tomatoes well; mix all ingredients for the tomato mixture; let sit at room temperature for 2 hrs.

2. Strain excess juice from the mixture before spreading on crostini.

3. To make crostini place baguette slices on cookie sheet. Preheat broiler. Broil both sides for a couple minutes until golden.

4. In bowl, combine cheese topping ingredients and refrigerate. This can be done well ahead.

5. To serve, create a "help-yourself platter" by putting a mound of cheese mixture in the centre of a fl at tray surrounded with a circle of bruschetta and plain crostinis. Garnish the platter with fresh basil and assorted marinated olives from our Deli. If preferred, serve the bruschetta already assembled.

Makes 60 pieces.

Nutritional analysis per serving:
Calories 38 Protein 1.5 g Fat 1.5 g Carbohydrate 4 g Fibre 0.3 g