Want a new variation on your usual tomato-basil bruschetta fare? Try this chutney topping, which gets its heat from ginger, mustard seeds, and prepared red pepper jelly. Unlike fresh tomato bruschetta, which needs to be used immediately, this mixture will keep up to one week in the fridge.
- 1 medium bulb fennel, diced (1 1/4 cups); fronds reserved and chopped (2 Tbs.), plus extra for garnish
- 1 1/2 Tbs. vegetable oil
- 2 tsp. minced fresh ginger
- 1 1/2 tsp. fennel seeds
- 1 1/2 tsp. yellow mustard seeds
- 5 plum tomatoes, halved, seeded, and diced (2 cups)
- 3 Tbs. red pepper jelly
- 2 Tbs. red wine vinegar, divided
- 3/4 cup (12 Tbs.) reduced-fat ricotta cheese, or almond-milk ricotta cheese, such as Kite Hill
- 12 ½-inch-thick baguette slices, toasted
Steam diced fennel in steamer basket 4 to 5 minutes, or until tender. Set aside.
Heat oil in nonstick skillet over medium heat. Add ginger, fennel seeds, and mustard seeds, and cook 4 minutes, or until mustard seeds darken slightly and start to pop, stirring occasionally.
Stir in tomatoes. Cover, and cook 4 minutes. Stir in pepper jelly. Cook, uncovered, 7 minutes, or until chutney is thickened, stirring often.
Stir 1 ½ Tbs. vinegar, then fennel, into tomato mixture; reduce heat to medium-low and simmer 1 minute. Stir in 2 Tbs. fennel fronds, and season with salt and pepper, if desired. Transfer chutney to bowl, and cool. Stir in remaining ½ Tbs. vinegar.
Spread 1 Tbs. ricotta on each slice toasted bread. Top with 1 Tbs. chutney, and garnish with fennel fronds.
- Serving Size: makes 12 bruschetta
- Calories: 99
- Carbohydrate Content: 14 g
- Cholesterol Content: 5 mg
- Fat Content: 3 g
- Fiber Content: 1 g
- Protein Content: 4 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 125 mg
- Sugar Content: 4 g