It's Wednesday night, it's 80 degrees in Chicago in March...what to do other than take your puppy for a nice long walk and make some fresh bruschetta as an appetizer. Traditionally bruschetta is garlic rubbed grilled bread topped with olive oil. Additional toppings can then be added, although bruschetta has recently become to mean bread topped with a tomato and basil.
Well I had picked up some fresh basil this afternoon at the Chicago French Market and having got some vine ripened tomatoes last night, my mind immediately thought...bruschetta. It is so nice in Chicago right now, seriously almost 80 degrees that all I wanted to do with the final hour of sunshine after returning home was enjoy the sun and take Bella (the 'Puppy') for a nice long walk/run. There was no time to run out and get some bread, but alas I did have a tube of polenta in the pantry...and there born was polenta bruschetta, completely without any added oil or fat. Tastes like summer.
Ingredients:
3 cloves garlic - minced
2 medium tomatoes - diced
1/3 cup red onions - diced
10-12 leaves fresh basil - chopped
1 tbsp white wine (a nice Sauvignon Blanc works or anything you are drinking at the time)
1.5 tbsp balsamic vinegar
8-10 olives - diced (other 1/4 cup if they are pre-diced). I used black olives as that is what I had, but green would be perfect in here.
1/2 tsp sea salt
Vegan Parmesan (optional)
Mix the first 8 ingredients together and let sit for at least 30 minutes. Adjust salt based on preference.
In a pan over medium heat, spray lightly with cooking spray and place slices of polenta in the pan. Cook until golden and slightly crispy (about 4 minutes per side). You can also grill the pieces which would be equally yummy!
Top with as much tomato mixture as possible and add a little vegan parmesan if you like.
Bon Appétit!
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