Sunday Special: {Healthy} Homemade Bruschetta

.  Oh, Sunday Specials.  You have been missed.  More so by Robbie than me, I would assume.  Don't get me wrong, finding good tasting healthy meals is very rewarding, but the process of shopping and making meals that are over in 15 minutes just...rubs me wrong.  For whatever reason.  I guess I'd rather spend that time, well, baking.  I know, it doesn't really make sense but in my own little head it does.  And that's all that matters.

But the return of Sunday Specials is largely due to the vast amounts of football watching that has been going on at our house lately.  But I can't blame Robbie because I've been just as interested in the play off games going on.  You can't deny that play off season for any sport is worth watching.  Well I guess someone could, but I'm probably not friends with those people.  Kiddingggggg...kind of ☺

So for the first round of play off games last weekend, I made a healthy version of Bruschetta for Robbie and his dad.  And a little to my surprise, this little appetizer disappeared faster than...well, it was just fast.

This one [or two] bite snack is outrageously flavorful, beginning with a mixture of basil, garlic, onion, and fresh, juicy tomatoes.  The refreshing topping is placed upon toasted, crunchy pieces of French Bread, a well known combination that is always a favorite.  And what makes it even better is the fact that you're munchin' on something healthy.

So take a couple of these and enjoy the play off games with us.  Side of guilt not included  .

From Recipe.com

Ingredients:

3 tbsp. olive oil

1 tbsp. snipped fresh chives

1 tbsp. snipped fresh basil

1 tbsp. lemon juice

1 clove garlic, minced

2 c. seeded and chopped plum and/or yellow tomatoes

1/2 c. finely chopped red onion

Salt

Ground pepper

1 (8 oz.) loaf baguette-style French Bread

Directions:

1. In a medium bowl, stir together 1 tablespoon olive oil, chives, basil, lemon juice, and garlic. Add tomatoes and onion; toss to coat.  Season to taste with salt and pepper.  Set aside.
2. Turn on broiler in oven and place rack 3 to 4 inches from top.  Slice bread into 36 pieces.  Arrange slices on baking sheet and lightly brush top sides with remaining 2 tablespoons olive oil.  Broil bread for 2 to 3 minutes or until toasted.  Turn bread and broil the second side for 1 to 2 minutes or until toasted.  
3. To serve, spoon tomato mixture onto oiled side of each bread.  Serve within 30 minutes.

Yield: 36 servings

Nutrition Facts: Calories 30; Total Fat 1g; Cholesterol 0mg; Sodium 43mg; Carbohydrate 4g; Total Sugar 0g; Fiber 0g; Protein 1g;