Recipe of the Week: Canaletto's Bruschettine Al Pomodoro

Continuing our series of easy-to-make, healthy dishes is this appetizer, which is on the lunch menu at Canaletto, Newport Beach. Toast, garlic, tomatoes: What's not to like?

It serves one or two people, depending on how hungry you are.

2 ½ slices ciabatta
½ clove of garlic
1 ½ tbsp basil olive oil
2 basil leaves, julienned
4 oz Roma tomatoes, peeled and chopped
1 pinch salt
1 pinch pepper
3 Kalamata olives
2 whole basil leaves

Grill the ciabatta slices, then cut in half (making five pieces in total). Rub them with the cut side of the garlic clove and arrange in a flower shape on a serving plate. Combine 1 tbsp basil olive oil, julienned basil, tomatoes, salt and pepper. Mix well. Top the ciabatta with the tomato mix. Place the olives in the center of the “flower” and top with the basil leaves. Drizzle the plate with the remainder of the basil olive oil.

Buon appetito!

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