Bruschetta

Continuing along the lunch line I thought I'd share our Sunday lunch. I made brushetta from Michelle Bridges new cookbook "Crunchtime". A much healthier alternative to the traditional favourite.

Bruschetta

1/2 cup diced fresh tomato

1/4 cup finely diced red onion

1/4 cup shredded basil

2 slices bread stick

1 garlic clove

freshly ground black pepper

1. Mix tomato, red onion, and basil in a small bowl.

2.Toast or grill breadstick, then rub one side with garlic clove.

3.Top with tomato mix and season with black pepper.

Variations: Try: orange segments(pith removed), and finely sliced fennel, char-grilled eggplant and low-cal ricotta or char-grilled capsicum and fresh thyme.