Italian Fall Bruschetta

September 09, 2013

268

Here's a twist on the original bruschetta but using the vegetables of fall! ?

a few slices of ciabatta bread
olive oil extra virgin
3 tomatoes chopped into small pieces
handfuls of fresh basil leaves
salt and pepper
white balsamic vinegar
garlic
some roasted butternut
a handful of dried cranberries
fresh arugula and watercress shredded

Preheat your oven’s grill to 180 degrees. Put your chopped tomatoes in a bowl, add some olive oil, white balsamic vinegar, shredded basil leaves and seasoning. Leave this to stand for 15 minutes. Assemble...
See the full directions on my site

Nutritions

Calories
402

Sodium
14mg
0% DV

Fat
1g
1% DV

Protein
24g
49% DV

Carbs
72g
24% DV

Fiber
18g
74% DV