Don’t worry, I promise I won’t tell you what I am eating everyday. But I had to share this quick lunch which was inspired by the appetizers we had at an Italian restaurant last night. This took me literally 10 minutes to prepare. The key, of course, is having the ingredients on hand. In this case, I didn’t have any fresh basil, so I just threw in some spinach instead. It doesn’t taste as good as it would with basil, but it is certainly still very edible.
The bruschetta is simply made with 4 diced tomatoes, 2 cloves of garlic, crushed and minced, a few sliced basil or spinach leaves, a drizzle each of olive oil and balsamic vinegar, and freshly ground pepper to taste.
The Italian bean dip is something I make often as it, too, is simple and healthy. Rinse and drain one 15-ounce can of cannelini beans (white kidney beans). Place them in a small food processor along with 1 clove of garlic, the juice of half a lemon, a drizzle of olive oil, a pinch of cayenne pepper, and a pinch of salt. Whir it up into a paste and garnish with smokey paprika.
These were perfect on Wasa Crispbread. Delicious!