I am a health conscious person and try to utilize whole grains and organic produce whenever possible. So for this recipe, I did just that. Rather than using white baguette, the traditional choice for bruschetta, I opted for the organic "Petit Pain Pascal" from Trader Joes, a delicious and insanely cheap (only $0.99) rustic 100% whole wheat loaf.
|"Petit Pain Pascal"|
one 10 oz. rustic whole wheat loaf or whole wheat baguette
one tablespoon olive oil
1/4 cup chopped fresh Italian parsley
one clove garlic, minced
one clove garlic, cut in half
1/8 teaspoon salt
ground black pepper to taste
1. Preheat oven to 350 degrees F.
2. If using a round loaf, cut loaf into 1/2 inch thick slices, cutting them into halves. All together, you will need approximately 12 small pieces or halves.
3. Place bread on a baking sheet and then into oven for approximately 15 minutes, turning slices over when golden brown on one side (approximately 7 minutes on each side).
4. In a bowl, combine tomatoes, Italian parsley, olive oil, minced garlic, salt, and pepper.
5. When bread has cooled, use the remaining garlic clove (cut in half) and rub garlic on one side of toasted pieces.
6. Spoon one large tablespoon of tomato mixture onto each toasted piece. Sprinkle with extra salt and pepper if desired.