Healthy Bruschetta

I’ve been reading Breathing Room by Susan Elizabeth Phillips.  It’s a romance book set in Italy and I’m halfway through but there are so many mentions of good bread, cheese drizzled with honey & oh my the olive scene in the olive grove.  (You should read it!  Hot.  Then check out all her Chicago Stars books – CANNOT PUT THEM DOWN)

While reading about her characters and the delicious food they were eating I began craving bruschetta.  I decided to make a healthy version and I picked up all of the ingredient at Whole Foods.

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Whole Foods has only one Whole Grain bread that is freshly baked.  I always have them slice the loaves for me and I buy two loaves every time I am there and freeze the second.  It’s the only whole grain bread my husband actually likes and it took this find to wean him off Wonder bread.

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I defrosted a bag of white beans I had in my fridge the day before I made the bruschetta.

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These herbs are such a time and money saver.  I use them many times a week for homemade salad dressings, stuffed peppers or stir frys.  These are frozen basil and crushed garlic cubes that easily pop out from their containers.  I got these at Whole Foods but they have them at Trader Joes too.  I use one cube of basil and scrape a little garlic for most of my recipes.  I find one entire cube of the garlic is too much.

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To make the bruschetta I chopped up cherry tomatoes & a little bit of shallots.  I mixed the tomatoes and shallots with the white beans, one cube of basil, a small amount of crushed garlic, oregano, black pepper and olive oil.  I let this sit and mixed it up occasionally to help the frozen basil and garlic melt.

I toasted 2 slices of bread while that marinated and then I simply topped the bread with the mixtures and drizzled a bit more olive oil on top.

You must top it off with some Parmigiano Reggiano.  I love to use a vegetable peeler and slice some over the bruschetta.  Whole Foods has delicious Parmigiano Reggiano and a good chunk of it will set you back about ten bucks but a little goes a long way with this flavorful, nutty cheese.

I made extra of the tomato and white bean mixture.  I put it in the fridge to use later to mix in with lettuce to make a salad.

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