Whole Wheat Brushetta, with Parsley-Fennel-Tomato Salsa

One of the best things about living in a globalized world is the sharing of cultural cuisine.  We can take dishes from every culture and adapt to suit our palate and commonly available food.  That’s why, when I found myself making an impromptu salsa for a brushetta the other evening, I used the only bread on hand: stodgy, slightly crumbly, home-made whole wheat bread.  Click here to open the bread recipe in a new window. *

I sliced the bread as thin as I could, then toasted it for about 15 minutes in a 350 degree oven.   When it was nice and crispy, I took it out and cut it into quarters, then served it warm with this vitamin-rich salsa chopped up from vegetable ends found at the back of the refrigerator:

A sauce containing tomato puree, diced tomatoe...

Not the sauce I made, but one that looks good and a definite alternative to my recipe.  This one from Wikipedia: A sauce containing tomato puree, diced tomatoes, and bell peppers (red, yellow, and green) with the seeds included. It is seasoned with fresh garlic, basil, oregano, paprika, cajun seasoning, crushed red pepper, parsley, olive oil, and possibly some additional seasonings. (Photo credit: Wikipedia)

  • 3/4 of a medium size tomato, finely chopped
  • 1 clove of garlic, minced
  • 1/2 bunch of parsley, chopped
  • 1 or 2 green olives, finely chopped
  • 1 stalk of fennel, finely sliced ‘n diced.
  • a pinch of dried red-hot chili
  • a dash of salt
  • a drizzle of olive oil
  • and an even smaller drizzle of balsamic vinegar

I mixed it together in a ceramic bowl,  then let stand at room temperature for about 30 minutes before serving.  It was delicious served with an oven-baked, cheesy tomato pasta and light salad of cucumber and mixed greens!  Sorry no pics, we were too busy eating and talking to take pictures!

*I’ve replaced 1 cup of WW flour with 1 cup of white, and not sifting.  It makes a denser bread.  Though I still haven’t made the perfect bread machine loaf.

Life is an amazing journey. http://www.alisonamazed.wordpress.com http://www.alisonboston.wordpress.com

Tagged with: , , , , , , , , , , , , ,
Posted in Baking, Food, Recipes, Recipes From an Empty Fridge, Recipes from the Veggie Box, Vegetarian
3 comments on “Whole Wheat Brushetta, with Parsley-Fennel-Tomato Salsa
  1. Sounds like an excellent meal. Brilliant sauce and salad.

  2. […] are some recipes I’ve posted that use fennel: Wholewheat Brushetta with Parsley Fennel Tomato Salsa  Chunky Celery Soup/ Fennel and Spinach with […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

  • Today’s Whole Foods+
    Just like you, I used to cringe at the idea of  meal replacement shakes.   If anyone suggested them to me, I’d wrinkle my nose in disgust and say: “I only eat whole foods.” I only ate whole foods till I…Read more ›
  • Bean-stuffed Baked Squash
      Since releasing 55 pounds of toxic fat with my cleanse and fat-release system I’ve been taking a different approach to whole foods meals.  Where I used to be a big pasta eater, it’s pretty much been eliminated from my diet.…Read more ›
  • Poached Eggs on Kale
    Probably the easiest, most delicious whole foods meal going! Put about 1/2 inch if water in your favorite, 7 inch skillet, toss in some chopped kale, cover and bring to simmer over med-high heat. When the kale has wilted, reduce…Read more ›
%d bloggers like this: