Bruschetta
Every family and region in Italy have their own best version of Bruschetta. Most familiar to us contains, tomatoes, onion, basil and garlic. Some areas in Italy serve only with olive oil and garlic, while others serve with cured meats. This recipe has evolved over the years, my favorite, although Mike says his friend, Rick, makes the best. Rick’s version has way more garlic, onions and olive oil! Feel free to double the recipe, depending on group size and make it your own.
Ingredients
- 2 cups cherry tomatoes or 3 - 4 medium vine ripened tomatoes diced, with seeds (335 grams) 9 CHO
- 1 TBSP olive oil 0 CHO
- 1/2 tsp. salt 0 CHO
- ½ tsp. minced garlic. 0 CHO
- 2 TBSP (5 gr) fresh basil finely chopped (1 tsp. dried) 0 CHO
- 3 TBSP (15 gr) finely grated parmesan cheese 0 CHO
- 1/4 Cup (30 gr) red onion, finely diced. 3 CHO
TOTAL CHO 12 CHO
- TOTAL WEIGHT 400 GRAMS
- 12 CHO DIVIDED BY 400 GRAMS = .03CHO/GRAM
- 1 TBSP = 11 GRAMS (.03 x 11 GRAMS) .33 CHO/TBSP
- ¼ CUP = 4 TBSP (.33 CHO x 4) 1.32 CHO/1/4 CUP
- ¼ CUP = 44 GRAMS
Bread will have its own CHO count according to the package.
Instructions
Dice tomatoes and place tomatoes, seeds and juice in a dish. Add the remaining ingredients, stir to incorporate.
Broil slices of Artisan bread and/or Gluten Free bread on second from top rack, flipping when golden brown. Broil 2nd side until golden and remove from oven. It’s a personal choice if you want to pile Artisan Bread with a measured amount of bruschetta and return to the broiler for 2 minutes or serve Bruschetta at room temperature.
*Gluten free bread or rolls do not react the same way as regular breads. Toast the GF slices and add bruschetta to each slice as you eat them. Don’t heat under the broiler in the same way, it just gets soggy.
