MEDITERRANEAN BRUSCHETTA

I wanted to call it Mediterranean bruschetta because of the ingredients that best match a Mediterranean diet, without neglecting the taste and flavor of this combination.

The Mediterranean Diet is not the vegetarian diet, although foods of plant origin have their own relevance; it is not the diet of bread and pasta, although the consumption of cereals is an important component of it; It is not a diet “poor in nutrients”, but genuine and the foods that compose it take on a so-called “functional” role, as it refers to particular qualitative aspects of the diet and not to its energy content.

In this bruschetta, we have some homemade toasted bread, avocado, tamarillo or tomato, Congo pepper, lemon, and Italian buffalo mozzarella. Hence, carbohydrates, vitamins, proteins, omega3, lipid fats, beta-carotene, calcium and phosphorus.

The nutritional values ​​of buffalo mozzarella derive precisely from the organoleptic characteristics of the buffalo milk used for their production. First of all we must point out a higher concentration of proteins and fats, to which calcium and phosphorus are added, which together cover almost half of the recommended daily dose for each individual. Despite the high protein content and the high fat percentage, buffalo milk mozzarella remains a light and easily digestible food. In fact, buffalo milk contains very little lactose and cholesterol percentages they are low, both due to the characteristics of the milk and because it is a fresh cheese. In fact, cholesterol is concentrated in greater quantities in seasoned products in which there is less water. Buffalo mozzarella also contains balanced values ​​of vitamins. Among these are Vitamin A, E, D and those of group B or B1, B2 and B6.

The calories contained in PDO mozzarella are not many, it is light despite the presence of fat and protein, 100g of product contain about 240Kcal. 

The doses indicated are subject to the amount you use.

INGREDIENTS:

2 Avocado
1 Lemon
1/4 Congo pepper
1 – 2 Tomatoes or Tamarillos
1 – 2 Buffalo mozzarella
1 Tbsp extra vergin oliv oil
 Salt just enough

Preparation:

Let’s start by cutting the bread into slices and toasting it.

Take the mozzarella and cut it into slices of about ½ cm – 3/8” and put them in a colander to lose some water.

We peel the tamarillos or the tomatoes, and cut them into slices.

We squeeze the lemon and keep the juice.

At this point we take the avocados, cut them in half, remove the core and after peeling it, cut it into small pieces and put it in a jug.

Add a spoonful of extra virgin olive oil, 2-3 spoons of lemon juice, ¼ of congo pepper or, if you prefer, another type of chilly, and salt to taste.

We take an immersion blender and mix everything. Let’s try if it lacks salt, and if we add salt, we also add a spoonful of lemon juice.

We mix everything and try again to be sure that the flavor is balanced; it must not feel like lemon, it must have the right amount of salt, and the spiciness must be slightly behind.

At this point, we take the toasted bread, spread the avocado sauce, and start the filling with tamarillo or tomato, mozzarella and more tamarillo.

Bring to the table and serve.

If you have leftover avocado dip, put it in a container and cover it with the leftover lemon juice. Cover it and put it in the fridge. You can keep it for about 2 days, and eat it like guacamole with some corn chips, or make another bruschetta (don’t forget to remove the lemon juice).