Saturday, July 13, 2013

Bruschetta with Purple Basil

Had to make a little snack...basil-tomato bruschetta. Sourdough bread...gotta make it on sourdough. Sourdough spritzed with olive oil and rubbed with a garlic clove. Toasted. Smeared with Parmesan-cottage cheese and topped with a slice of tomato...fresh, vine-ripened tomato. With basil, purple if you can get it. I did. It came in the box from SLO Veg this week. I am in heaven!

1 cup cottage cheese
1/2 cup Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1 tsp lemon zest
3-4 basil leaves, diced fine
garlic cloves, halved
olive oil
6-8 slices of sourdough bread
In a food chopper or processor, blend cottage cheese, Parmesan cheese, salt, pepper, lemon zest and basil until smooth. Spritz one side of bread lightly with olive oil and rub with a garlic clove. Toast until lightly browned. Spread with cottage cheese mixture. Top with a slice of tomato and sprig of basil. Enjoy!

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