5 Minute Bruschetta Recipe

 

 

I recently found myself in a situation where I had a few pounds of tomatoes in my kitchen and needed to use them before it was too late. Don’t you just hate when food sits in your fridge un-touched, but the moment you need it, opps too late, its rotten!

Tomatoes are my favorite source for Folate, Vitamin K & Potassium. It is also known to promote a healthy heart by reducing the risk of cardiovascular disease, heart attacks and strokes.

With all these great benefits, I was determined not to let my tomatoes go to waste, so of course I made some lovely bruschetta!

Bruschetta makes the perfect appetizer for entertaining guests! Or even as an addition to your favorite salad. I love bruschetta in the summer time because its so light and refreshing. Here is how I saved my tomatoes from the trash.

 

Ingredients:

10 ripe tomatoes

2 Tablespoons of extra virgin olive oil

1 Tablespoon of balsamic vinegar

¼ cup chopped red onion

½ Teaspoon garlic powder

½ Teaspoon ground black pepper

½ Teaspoon salt

½ Teaspoon of raw vegan Zen Budda garlic butter spread

1 Tablespoon chopped mint leaves

A pinch of dried thyme

A pinch of hemp seeds

 

Directions:

Chop the tomatoes into cubes removing the seeds and soft inner section. Place into a mixing bowl.

Add all other ingredients to your mixture and stir.

To add some protein, I served mine with 1% cottage cheese, sprinkled with hemp seeds and dried thyme. Delicious!

Enjoy!

 



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