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Bruschetta with Olive Tapenade and a Salad of Low Fat (10%) Mozarella and Tomatoes Dressed with Basil Pesto

Posted Aug 26 2008 11:19am
Its time for the Heart of the Matter (HotM) again, the monthly blogging event for the production of heart healthy food for those of us who are committed to looking after our hearts. The theme for entries this month month is Quick and Easy food. Lets face it, most of us will be happy to have a few more quick and easy meal ideas in our repetoire, on the run up to christmas and other religious festivals. Ilva over at Lucullian Delights is hosting this month and will be doing the roundup towards the end of the month

This event should have been easy for me, as I live my life trying to find short cuts, but I am on a learning curve at the moment towards heart-healthy food. This recipe is gluten free, low in saturated fats and with no added salt

To Serve 2

2 slices bread, cut into 1 cm thick slices and toasted

1 garlic clove

For Salad

1 plum tomato, thinly sliced (mine is gluten free)

1 low fat (10%) mozarella ball, torn into pieces (mine is from Sainsbury's)

1 tsp basil pesto

For olive Tapenade (this quantity will produce more than is required for this dish)

1 tbsp capers, rinsed

250 green olives, pitted

2 shallots, peeled and roughly chopped

1 clove garlic

1/3 cup olive oil

25 g parsley, stalkes removed

1 tsp lemon juice

Few grinds black pepper

Make the tapenade by putting all the ingredients into a blender and zapping untill you have a smoothish paste, pour into a container to allow to settle

Make the salad by putting the tomato's and mozarella into a bowl, add the basil pesto, toss and reserve

Toast the bread and then rub the garlic clove over the toasted surface

Spread the toast with about a tablespoon of the olive tapenade for each slice, place on two plates and add the tomato and mozarella salad
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