BREAKFAST, LUNCH, RECIPES, VEGAN

Bruschetta

August 24, 2012
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It’s strange to cook for one when you used to cook for two, four, or more. This week I am home alone:) My husband is working out of the house and the kids are in school. I didn’t feel lonely or sad to eat my quick bruschetta alone. 

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If only the deep-purple heirloom tomatoes were as flavorful as they look like. Is it me or is it a fact that purple vegetables that are usually not purple, such as purple carrots, purple cauliflower or purple tomatoes have a weak flavor? 

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This kind of meals are my favorite. Quick, light and healthy. The pesto sauce I made the previous night.IMG_0506

  • 1 slice of any bread of your choice toasted 
  • 1 tablespoon pesto spread
  • 1 tablespoon tapenade or mayonaise 
  • 1 tomato or 5 -7 small ones – sliced or diced
  • 5 black olives, remove pits
  • A few slices of purple onion
  • Olive oil
  • Salt & pepper

Put the toasted bread on baking tray. Spread it with pesto and tapenade and cover it with the rest of the ingredients. Put the baking tray in the toaster oven and toast for 5 minutes. If you don’t have a toaster oven you can use the oven or skip that part. Transfer to a plate, drizzle with olive oil and sprinkle with salt and pepper.

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