Homemade Blueberry Bruschetta Recipe
We all know we should be eating more superfoods, but oftentimes it’s difficult to pack ’em into your everyday recipes – well, unless you have Kelly Pfeiffer‘s new book, Superfoods at Every Meal, which makes it simple: providing you with loads of recipes, each featuring at least two (and oftentimes four or five) of 10 essential superfoods.
Here’s one of the recipes from the book: a delicious Blueberry Bruschetta Recipe!
Blueberry Bruschetta Recipe
¾ cup organic blueberries, mashed
¾ cup diced grape tomatoes
1 tablespoon basil paste or 20 fresh basil leaves
1 tablespoon honey, plus more for drizzling, if desired
¼ teaspoon sea salt
1 tablespoon olive oil
1 teaspoon white balsamic vinegar
Sliced gluten-free millet chia bread
Preheat the oven to 400°F. Combine the blueberries and tomatoes in a medium-size bowl. In a small bowl, combine the basil paste, honey, salt, olive oil, and vinegar, stirring well. (If using basil leaves, add them to the bowl with the berries.) Pour the dressing over the blueberries and tomatoes and toss gently to coat. Set aside. Spread the bread slices on a cookie sheet and bake for 10 minutes. Remove from the oven, top each slice with a large spoonful of the bruschetta, and drizzle with additional honey.
Tip: To combat soggy bread with the blueberry bruschetta at a party where the appetizer might be eaten over an hour or more, serve the bruschetta in a bowl with a spoon and the toasted bread on the side. Then guests can make their own at the moment they’re ready to eat it!