Artichoke & Mushroom Bruschetta - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Bruschetta is a great appetizer for summer months and can be made with any combination of healthy fruits and vegetables. I’ve topped these garlic-rubbed whole wheat toasts with marinated artichokes, mushrooms and tomatoes. A touch of Parmesan cheese round
Ingredients
- 1 whole wheat baguette
- 1 clove garlic
- 1 jar (12 oz.) marinated artichoke hearts
- 1 cup mushrooms, quartered
- 1 cup chopped tomatoes
- 1/4 cup Parmesan cheese
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 400 ºF.
- Pour the juice from the marinated artichokes into a bowl. Slice the artichoke hearts into smaller pieces then add them to the bowl.
- Add the quartered mushrooms, chopped tomatoes, Parmesan cheese and black pepper to the bowl. Stir thoroughly until the ingredients are well coated.
- Slice the whole wheat baguette on the diagonal into 1/2" rounds and place on a baking sheet.
- Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.
- Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).
- Spoon the artichoke mixture onto the garlic-rubbed toasts and serve.
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