When you think of bruschetta, odds are, you envision grilled Italian bread with chopped tomatoes on top. But this dish (pronounced BROO-SKET-TA) is a generic term that simply means “toast.” If you go to Italy, you’ll find endless bruschetta varieties featuring toppings such as sausage and farmer’s cheese or figs and ricotta. My version is inspired by seasonal ingredients and mouthwatering flavor combinations that make it as nutritious as it is delicious. Watch as I prepare it on Daytime with my pal and show host, Jerry Penacoli.
1 Tbsp. balsamic vinegar
½ tsp. Dijon mustard
3 Tbsp. plus 2 tsp. extra virgin olive oil, divided
1 clove garlic, smashed
1/3 of a baguette, sliced on the bias into 6 (½”) slices
1 cup roughly chopped strawberries
2 Tbsp. finely chopped red onion
2 tsp. finely sliced basil leaves
6 Tbsp. part-skim ricotta
2 Tbsp. finely grated Parmigiano Reggiano
¼ tsp. thyme leaves
¼ tsp. finely grated garlic
Several grates of freshly grated nutmeg
1 cup arugula leaves, torn if needed to bite-size
Preheat oven to 350ºF. In a small bowl, combine the balsamic vinegar and Dijon mustard. Slowly whisk in 3 Tbsp. of the olive oil and then stir in the garlic. Set aside.
Place the sliced baguette on a baking tray. Brush both sides of the bread with the remaining 2 tsp. of olive oil. Bake until golden but still slightly soft in the middle, about 5 minutes. Set aside. Toasted bread can be made ahead and kept in an airtight container for 2 weeks.
In a small bowl, combine the berries, red onion, basil and 1 tsp. vinaigrette. Sprinkle with salt and pepper.
In another small bowl, combine the ricotta, Parmigiano, thyme, garlic and nutmeg. Season with salt and pepper.
To assemble, place arugula in a bowl and toss with 1 tsp. vinaigrette. Divide the arugula leaves between the toasted bread. Top with ricotta mixture and finally the berry mixture.
Tip: Try this with any fruit that’s in season, from strawberries, peach, grapes or a mix!
© The Truly Healthy Family Cookbook
Protein: 5 g
Total Fat: 9 g
Carbohydrates: 14 g
Sodium: 180 mg
Fiber: 1 g
Yield: 6 pieces
Time: 30 minutes