Bruschetta is one of the most popular Italian appetizers. Every time you go to a restaurant, especially in Southern regions, you are served with a colourful plate of bruschetta to share while deciding what to order.
When I was a child, bruschetta was often also a breakfast or light supper made by my mum or dad when they had just little time. That makes bruschetta a perfect family meal, children too will love!
Yes because preparing a bruschetta is just a matter of minutes. My recipe is a revised healthier option made with avocado, tomato and Greek yoghurt, in order to avoid bad mozzarella fats and swap them with good omega fats from salmon and avocado.
INGREDIENTS (Serves 6-10 as an appetizer. Or 3-4 for lunch)
- 10 or 12 cherry tomatoes
- 1 avocado
- 2 French onions, sliced
- 1 Tbsp extra virgin olive oil
- 6-8 fresh mint leaves, chopped.
- Salt and freshly ground black pepper to taste
- 1 Italian style bread
- 1 Greek yoghurt
1 Cut tomatoes in halves or quarters and remove the seeds and juice from their centers.
2. Peel and cut the avocado in small pieces.
3. Put tomatoes, avocado, French onion, 1 Tbsp extra virgin olive oil in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
5. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve.
5. Pour some Greek yoghurt mixed with chopped mint leaves to serve. My favourite is Total Greek Yoghurt
Avocado is absolutely the fruit with the highest monounsaturated fatty acids content at 20%. The majority of its caloric content is easily digested, it has a potassium content three times higher that of the banana and contains the essential minerals of iron and copper which are beneficial for the blood, as well as phosphorus and magnesium.
Low in sodium and sugar it an ideal fruit for diabetics and hypoglycemics. Avocado is packed with vitamin A, several of the B-complex vitamins, especially B3 (folic acid), and powerful anti-oxidants like vitamins C and E, and minerals such as calcium, iron, potassium, etc.