Make this BLT bruschetta with more“L”
when you serve it in endive or romaine
instead of on bread. Photo courtesy
National Pork Board.

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.

Bruschetta Recipe
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.

• 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.

• 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.

Now, lovers of goat cheese, as well as those who don’t tolerate cow’s milk well, can happily expand their horizons.

For sure, the lovely handmade goat’s milk caramels from Happy Goat will make many people happy. Even our tasters who said they didn’t like goat cheese enjoyed them.

The goat’s milk and butter used to make the caramel come from happy, free-range California goats, who will make you happy in return.

• Read the full review.
• Goat-shy? Check out our favorite cow’s milk caramels.
• Take our Caramel Trivia Quiz.

Be happy, eat Happy Goat caramels.
Photo by Katharine Pollak | THE NIBBLE.

Photo by Liv Friis-larsen | Fotolia.

Unlike other flavors, it’s easy to make mint water. Using a clean medicine dropper, tap water and a recycled 16-ounce bottle (or other vessel of choice), just add three or four drops of peppermint or spearmint extract. You can add more or less extract, depending on your palate preference.

We have six bottles of homemade mint water in the fridge, ready to grab-and-go.

If you have fresh mint, crush the mint in your hands to release the oils, then place it in a pitcher or quart jar of water. Let it infuse for three hours or longer. The infusion of fresh mint is, not surprisingly, more wonderful than extract.

After the mint has infused, you can fill grab-and-go bottles, straining out the mint.