It’s the last week of summer (I know – sniff, sniff). That means there is one week left to:
1) Strut around in your bikini (or one-piece with conservative coverup) while the weather is still nice
2) Capitalize on the freshest produce of the year!
And these next recipes will be nothing but bikini friendly. In only a couple short weeks, it’ll be time to stuff ourselves in sweaters and shovel in the chilli w/ cheese, sour cream and fritos while watching Sunday football. HOWEVER, until then, let’s keep it on the skinny, shall we?
This Summer Bruschetta is SOO freaking delish, a take-off on that delightful Tomato, Cucumber & Feta Salad. I think I’ve made it about 7596943 times this summer. It’s easy – it’s healthy – and there’s no better way to showcase one of summer’s star veggie-fruits than with bruschetta.
1 large package of heirloom tomatoes, chopped or pulsed a few times in the food processor (about 2 cups)
(I like to use the different colored ones, but all red would do too)
1 tbsp. lite italian dressing
1 tbsp. balsamic vinegar
1 garlic clove, minced
1/4 cup fat-free feta cheese
8-10 large basil leaves, chopped
1) Chop tomatoes into small pieces or pulse in the food processor a few times until they reach your desired size. Place in a mixing bowl and set aside.
2) In a small mixing bowl, whisk together italian dressing, balsamic vinegar and minced garlic. Pour mixture over the chopped tomatoes and fold with a spatula.
3) Add fat-free feta cheese and chopped basil and fold into tomato/dressing mixture.
4) Let the mix sit for at least 1/2 hour. I personally like letting it sit at room temperature (cold tomatoes = yucka) but you could also chill it in the refridgerator.
5) Serve on sliced french bread or crackers!
You can adjust this recipe as you see fit, adding more/less basil & feta cheese, but the ENTIRE bowl of bruschetta (minus the bread/crackers) is only 3 WW points – 3. Whole thing. Chilli can wait!