Bruschetta
Bruschetta served on top of New York Style Bread Crisps
Italian cuisine is probably one of my favorite types of food. I love pretty much all Mediterranean foods in general. Bruschetta is one of my favs because of all the yummy tomatoes and balsamic flavor in it. Basically, if there is a dish with fresh tomatoes and balsamic, count me in!
The one part of this recipe that needs to be altered for PKUers is the type of bread that you serve it with. I have eaten bruschetta with many different types of bread, so pick whatever type of bread would work best. For this recipe, I used New York Style Bagel Crisps. They are a little bit higher in protein, but they are the perfect bite-sized chips for some bruschetta. Some low-protein bread alternatives are Flavis’s Crostini, sliced Artisan Bread from Cambrooke, or slice up Schär’s baguette rolls (which is a gluten-free product, not low-protein).
Three of Flavis’s Crostini bread crisps are 10mg of phe. A third of a roll of Cambrooke’s Artisan bread (52g) is 6mg of phe. And the Schär’s baguette rolls are 1g of protein for ¼ of the roll (about 44g).
When it comes to actually making the bruschetta, an important step in making this is to remove the tomato seeds. This keeps the bruschetta from becoming too watery. Another step that I do is mince the garlic and basil together. If you prefer to chop these by hand, that works too, but it might be a bit chunkier than if you used a mincer. I used the Cuisiniart® Smart Stick® Two Speed Hand Blender with Whisk & Chopper to mince the garlic and basil together. I do use a lot of garlic for this recipe, so you prefer less of a garlic flavor I would definitely cut back and use less garlic for this recipe.
If you’d like to see more Italian recipes or more recipes involving tomatoes, let me know in the comments below! Also, if you have any specific suggestions you’d like me to try, let me know that as well! I hope you enjoy this recipe!
Bruschetta served on top of New York Style Bread Crisps
Ingredients:
2 Roma tomatoes (150g)
2 garlic cloves
½ tsp. balsamic vinegar
½ tsp. olive oil
¼ tsp. onion powder
¼ tsp. salt
¼ tsp. black pepper
4 basil leaves
Servings per recipe: 5 servings
Serving size: 2 tablespoons
Phe per serving: 11mg (without bread)
Directions:
Cut off the ends of the tomatoes. Then scoop out the seeds of each tomato.
Dice tomatoes and add into a small mixing bowl.
Mince the basil leaves and garlic cloves together. Then add to the tomatoes.
Next, add the salt, pepper, and onion powder to the mixture. Finally add the olive oil and vinegar and then blend well. (If it’s not time to serve your appetizer, store in fridge for up to an hour.)
Serve on top of toasted bread, bagel chip, or other bread of your choice!