So it's July already!
How did that happen?
Wasn't it just the other day we were shoveling snow and thinking summer would never come?
Well, now it's July and the 4th is nearly upon us, so what do I have to share with you today? A good old American variation on an Italian recipe.
A prize should go to whoever can pronounce that correctly. You can test yourself here.
Now, if you're a visual learner, you can skip the first part of my post and just watch the video that comes on after your phonics lesson above. Or you can go here - bruschetta.
Or you could go back and read Mindy's post from 2012.
But it's 2015 now so I have a healthy twist.
First, I have to say that this recipe is SOSOSOSOSO amazingly good. I woke up wanting it for breakfast then next morning.
As Mindy showed us back then, traditionally bruschetta is served on sliced baguettes or crostini. And it's really really good that way. I even sneaked and had some of this on a baquette.
I've looking to lower my carbs though so I decided to try it on zucchini slices instead.
Mmmmmm As my Italian grandma would say (if I had an Italian grandma) Tutto va bene! At least that's what the Italian grandmothers in books say. Correct me if you know better. This Irish gal promises not to have hurt feelings.
On with the recipe.
Did you read Mindy's post or watch the video?
If not, the recipe is simple. You chop up tomatoes, red onion, basil and garlic and mix with olive oil and vinegar. Most people use balsamic but I had red wine vinegar and I liked that better.
Mix and let marinate.
Isn't it beautiful? Molto bene.
Now usually you're done there. You put it on the crostini and enjoy.
And oh, you will. It's amazing! Did I mention that?
But remember the zucchini? They're going to look a little like the eggplant Missy made last week.
I sliced them (two different ways to see which worked better), brushed with olive oil, and roasted briefly.
I also tried sprinkling them with cheese because in my world cheese makes everything taste better.
When they were done, I did two more variations. I spooned the cold tomato/basil/onion mix on top of the zucchini. Some I left cold and some I slid back under the broiler briefly. Confession: I liked the slightly broiled ones best but the others were awesome too.
Sorry, I was so quick to eat them, I didn't think to take a picture of them on the plate.
So, this teacher is on vacation, but you still get a mini science lesson.
Why should you eat the ingredients:
I love this site for health information about food. They put out a giant food preparation book that I have, but the website is great for quick info and healthy recipes. World's Healthiest Foods
Here are links for each of the ingredients if you're looking to feel good about your healthy bruschetta.
PS - eat them all at once. That idea of eating it the next day didn't work. They got soggy.