Did you know that Bruschetta goes far back to the days of cucina povere (poor people's kitchen) in Italy. It was a way of making use of day old bread. Today bruschetta is served in many resturants but not considered 'cucina povere'..served in many as a gourmet dish.
But I know many think of bruschetta as having a tomato and basil topping..but the toppings can be different and varied.
Here is my recipe for bruschetta made with tofu and zucchini flowers:
Bruschetta with Tofu and Zucchini Flowers
*15 minutes to prepare
*7 minutes cooking time
*300 calories per portion
*Easy
For 4 people
*1 loaf of crusty Italian bread or a baguette with sesame seeds on top (8 slices)
*10 ounces of fresh tofu- firm
*10 zucchini flowers
*1 clove garlic
*the grated peel of 1 lemon
*4 ounces arugula
*1 tsp thyme
*1 tblsp fresh basil chopped
*2 tblsps soy sauce
*1 tblsp Balsamic vinegar
*3 tblsps extra virgin olive oil for marinade
*2 tsps extra virgin olive oil to sautee zucchini flowers
*dash of pepper
Make a marinade by mixing together 3 tblsps olive oil, 1 tblsp balsamic vinegar, and 2 tblsps soy sauce.
Place in marinade the garlic clove, chaopped basil and chopped thyme, grated lemon peel, tofu cut into cubes, let marinade for 1 hour.
Cut 8 slices from bread and place in oven (350 degrees) to toast for 5 minutes per side. Open the zucchini flowers, remove the pistols inside and the stem. Wash the flowers very gently. Saute in 2 tsps of olive oil in a saute pan. Saute for 3 minutes.
Remove garlic from marinade. Wash and dry arugula. Distribute arugula on 8 slices of bread, then top with tofu mix and lastly top with zucchini flowers. Dress with the liquid from the marinade and a pinch of salt and pepper. Serve
TO see more about the adventures at The Basic Art of Italian Cooking kitchen in Italy and our making of a Sacher Torte go to http://www.marialiberati.com/blog2
For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com
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