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Monday, March 29, 2010

Low Sodium Bruchetta

I had a girls night over the weekend and I brought bruchetta (made the low sodium way because, well, it is now my habit).  Instead of messing with cutting and toasting bread, etc, I bought bagel chips (again, this was for a crowd not on a low sodium diet).  Anyways, below is the recipe for the bruchetta topping I made.  Using a food processor makes the prep wicked easy!

INGREDIANTS
6 roma (plum) tomatoes
1/2 cup sundried tomatoes (in oil)
1/4 cup fresh basil
3 cloves garlic (or 3teas minced garlic)
1/4 cup olive oil
2T balsamic vinegar
1/4 teas ground black pepper

DIRECTIONS
Cut tomatoes into quarters and place into food processor, add the remainder of the ingrediants.  Pulse until desired texture (about the look of salsa).  Serve over toasted baguette slices, bagel chips, etc.

NUTRIENTS (topping only, not including bread/bagel chip/etc)
Number Servings: 16

Calories: 44
Protein: 0.45g
Fat: 3.9g
Carbohydrates: 2.3g
Fiber: .5g
Potassium: 116mg
Sodium: 11mg
Cholesterol: 0mg

1 comment:

  1. I just discoved that Old London makes an unsalted Melba Toast that has NO sodium. I'm excited to test them out when I make bruschetta next!

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