Simple Skinny SuperBruschetta

Superbowl Sunday is supposedly the second biggest party weekend in the United States behind New Year’s Eve. Some of us watch for the game. Some of us watch for the commercials. Some of us are simply there for the food – the wings, pizza, nachos, spinach and artichoke dip, deviled eggs, bowls of beef chili, pulled pork sandwiches potato skins. And who can forget those endless red plastic cups of beer?

But for all those hopefuls still holding steadfast to their New Year’s Resolutions, you probably aren’t going to feel good about yourself if you gorge on these things. But let’s be honest, sometimes celery sticks and pretzel’s just don’t make the cut either. My answer: bruschetta.

Bruschetta is from the Italian verb “bruscare” which means “to roast over hot coals.” There are many variations on this simple and classic recipe with some people mixing in roasted red peppers, white beans, or artichoke hearts. Some people serve their bruschetta cold or room temperature. I personally like mine to be hot so that is how I wrote this recipe.

If you are looking for a healthy snack to nosh on, try this classical and very simple bruschetta recipe. It will help you save some calories and from feeling inadequate when you see Kim Kardashian cheering for her very own New Orleans Saint on the sidelines. But most importantly, it will be a treat to trick your taste buds into believing you’re eating something really rich and decadent.

Simple Skinny SuperBruschetta

4 tablespoons extra virgin olive oil
1 16 oz. can diced tomatoes drained (or 2 large chopped fresh)
Handful of chopped yellow onion
3 cloves garlic minced
Handful chopped fresh basil
Salt and freshly ground black pepper

1 loaf of whole wheat French Baguette
1/4 cup extra virgin olive oil

Optional: sliced fresh mozzarella

1) Slice the whole wheat baguette on a bias. Brush each piece lightly with extra virgin olive oil. Put under broiler until browned and crisp, about 2 minutes on each side. Remove and put to side.

2) Heat the 2 tbs of the extra virgin olive oil in a nonstick skillet on medium high. Add minced garlic and onions and saute until tender. Add tomatoes (if using fresh, make sure to remove seeds and juice) until heated through. Remove from heat. Mix in chopped basil.

3) Top off toasted baguette slices with a spoonful of the tomato mixture.

Optional: Top off each slice of bruschetta with a piece of fresh mozzarella.

Enjoy!

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