Along with these noticeable discoveries and progressive fields stretching the world of Dietetics, (an issue challenged to us during the closing speaker of the IAND conference) I had the pleasure of doing a cooking demo of one of my favorite recipes: Tomato Bruschetta with Compound Butter.
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Without going into too much detail, this was a classic recipe that needed refinement, evaluation, and adjustment. I'm grateful for the needed adjustments so that this recipe can be perfect. Enjoy this lovely meld of Mediterranean flavors without all the added salt:
Tomato Bruschetta
with
Compound Butter
Modified by Kristopher Crane – ISU Dietetic Intern
Servings: Makes 36 Appetizers
Prep time: 15-20 minutes
Ingredients:
·
4 Plum Tomatoes
·
½ Cup Shredded Parmesan Cheese
·
¼ Cup Fresh Basil, Minced
·
3 TBSP Olive Oil
·
2 TBSP Fresh Parsley, Minced
·
2 Garlic Cloves, Minced
·
2 tsp Balsamic Vinegar
·
1/8 tsp Salt
·
1/8 Crushed Red Pepper Flakes
·
1/8 tsp Black Pepper
·
1 French Baguette (10 ½ oz.), cut into 1/2”
slices
·
¼ cup Compound Butter (recipe follows)
·
8 oz. Fresh Mozzarella
Compound Butter:
o
8 oz. Unsalted Butter
o
2 TBSP Chives, Minced
o
2 TBSP Oregano, Minced
o
1 tsp Sea Salt
Directions
1.
Make
the Compound Butter by mixing ingredients together and allow to cool in fridge
until the butter is hardened & flavors have melded (20-30 minutes). Can be
made overnight the day before.
2.
In a small bowl, combine the first 10
ingredients.
3.
Spread
baguette slices with butter; top each with a cheese slice. Place on ungreased
baking sheets. Broil 3-4 in. from the heat for 10 - 15 minutes or until cheese
is melted. With a slotted spoon, top each slice with about 1 tablespoon chilled
tomato mixture. Sprinkle with sea salt & serve.
4.
Recipe
can be doubled or halved to match the size of your party.
Pairs well with a light white wine like a
Sauvignon Blanc or Pinot Grigio.
Source:
Fresh Tomato Bruschetta. Taste of Home.
http://www.tasteofhome.com/recipes/fresh-tomato-bruschetta. Accessed March 7,
2016.
