Bruschetta’s Story
Bruschetta is a popular antipasto, or starter dish which traditionally consists of grilled bread rubbed with garlic and topped with olive oil and salt. Often you’ll see variations that include copped tomato, basil, onion, cheese, etc. The variation we created adheres to a low-iodine diet.
Brief History
Bruschetta originated in Italy during 15th century. However, the dish can be traced back to Ancient Rome, when olive growers would bring their olives to the olive press and taste a sample of their freshly pressed oil on a slice of bread.
The Bruschetta Recipe
Prep
15 m
Cook
12 m
Ready in
30 m
Ingredients
- 1 Loaf Italian bread, halved lengthwise
- 4 Plum tomatoes, seeded & chopped
- 5 leaves Fresh basil, chiffonaded
- ¼ c Flat-leaf Parsley, chopped
- ¼ c Extra virgin olive oil
- 2 Garlic cloves, finely chopped
- 8 oz Artichoke hearts, marinated & quartered *
- ½ c Green or Black olives, sliced *
- Pepper, to taste
- Salt, optional *
* Use kosher options.
Serves about 6.
Instructions
Preparation
Preheat oven to broil at 375°F.
In a bowl, combine all ingredients except bread. Mix well.
Place bread on a baking sheet and cover each half with the mixture.
Place baking sheet under the broiler and toast for 10–12 minutes. Remove from oven and allow to cool for a few minutes then cut into slices.
Yields approximately 16–20 slices, about 6 servings.
Variations
This recipe is very versatile. You can drop any of the ingredients or adjust the proportions to fit your taste. For instance, if you dislike parsley, you can use only basil. If you prefer a bolder olive oil flavor, Partanna makes a very flavorful cold-pressed oil.
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