Bited Sized Bruschetta Baskets
Quick and easy to prepare, this flavorful combo is yummy over pasta, tempeh, fish, grilled veggies..or whatever you can imagine.
Note: This appetizer stores well in the refrigerator for 4-5 days, so prepare ahead if your schedule is busy, or double the recipe for use later in the week.
•1 long, thin artisan loaf or baguette, cut into 1 1/2 inch thick rounds, soft centers scoped out or pressed to create a small hollow
•1/3 cup extra-virgin olive oil
•2 TBSP freshly grated Parmesan cheese
•Cayenne pepper, freshly ground, to taste
•1/2 cup organic sun-dried tomatoes(packed in oil), snipped into think slices
•3 tsp balsamic vinegar
•1/4 cup spicy tomato sauce or sun-dried tomato pesto
•1 ripe avocado, diced
•1/4 cup red onion, freshly chopped
•2 tsp fresh garlic, minced
•1 vine-ripened tomato, seeded, drained and chopped fine
•2 tsp Kalamata olives and/or capers (optional)
•Freshly ground pepper, sea salt
•1/4 cup basil pesto sauce
•Fresh basil for garnish
Gluten Free Option:
Instead of bread, use 30 endive leaves or try mushrooms or cucumbers (centers hollowed out). Omit Parmesan cheese.
Bush bread "baskets" lightly with olive oil and sprinkle with Parmesan cheese and cayenne. Toast lightly n hot oven or under broiler for a few minutes. Set aside to cool. In glass serving bowl, mix together all remaining ingredients except basil. Adjust seasonings to taste. Spoon topping into bread baskets, endive leaves, cucumbers or mushroom caps. Garnish with basil. Serves four to six.
Courtesy Health Magazine