Salmon, Capsicum & Olive Bruschetta |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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This is based on a recipe from the January 2009 issue of recipes + magazine. The original recipe called for tuna and Spanish olives, but I changed those due to personal preferences. Also, you can sub the cheese for low-fat feta or low-fat cottage cheese if you like! The original recipe came in at just $2.95 a serve, so I imagine it will be roughly the same with my alterations :) Ingredients:
2 (185 g) can salmon, drain well on paper towel and flaked |
160 g roasted capsicums, thinly sliced |
1/3 cup kalamata olive, sliced |
1/3 cup small basil leaves |
1 tablespoon balsamic vinegar |
8 slices crusty italian bread |
olive oil flavored cooking spray |
1 large garlic clove, halved |
150 g fresh low-fat ricotta |
Directions:
1. Combine salmon, capsicum, olives, basil and vinegar in a medium bowl.
2. Preheat a char-grill to moderate. Spray both sides of bread with oil. Grill 1 minute each side, or until toasted. Rub bread with garlic.
3. Spread bread with ricotta. Transfer to a serving plate.
4. Top bread with salmon mixture. Serve at once.
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