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Make this BLT bruschetta with more“L”
when you serve it in endive or romaine
instead of on bread. Photo courtesy
National Pork Board.
Bruschetta has become a popular hors d’oeuvre and snack. It’s delicious and supplies veggies, but it would be even better for you with less bread.
While slicing the bread thinner is one alternative, here’s a healthier, crunchier one:
Serve the bruschetta topping in hearts of romaine or endive leaves. You can pre-fill the leaves and arrange them on a platter or present a bowl of bruschetta topping with a basket of leaves and let guests help themselves.
Seed and chop 2 large ripe tomatoes (in a pinch, you can use canned chopped tomatoes), 1/2 cup finely-chopped fresh basil, 1/2 cup chopped black olives and 1 tablespoon capers.
If you like, add 1 tablespoon freshly-grated Parmesan cheese.
Here’s a basic bruschetta recipe. You can freestyle and add your favorite ingredients, from artichoke, capers and onions to mozzarella, garlic and anchovies. You can switch out the basil for oregano or other favorite herb.
Let the flavors blend for an hour or more; taste and add salt and fresh-ground pepper, if needed.
One of our favorite variations of the recipe adds crumbled bacon for a bruschetta “BLT.”
Eat as many romaine/endive bruschettas as you like—they’re low-calorie and good for you!
Discover our favorite low-calorie foods in the Diet Nibbles Section.
Find more bruschetta recipes.
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