It's conference time again everyone! I know you look forward and plan ahead for the madness and culinary creativity that is the Idaho Academy of Nutrition and Dietetics Annual Conference. This year I learned a lot about Ghana Chocolates (they were delicious and savory without all the hype and marketing) & Cook-Batch-Chill technology that is forthcoming in the Food Service world.

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.

Add caption

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.