Healthy bruschetta

Since returning from holiday where fruit and ready made salads were plentiful, I've had something of a revelation on how good it all can be. Having a break from the usual stodgy and unhealthy diet has done wonders for the way I've felt and even my skin looks better. Obviously it's all made easier at this time of year when there are so many good fruits and vegetables in season, tasting as they should so hopefully this little health kick will last. Obviously I'll still enjoy the fattier things in life but trying to establish a healthier balance is a little goal at the moment. 

One little fruit that is particularly good at the moment is the humble tomato. Whether you buy them on the vine, as big salad tomatoes or in miniature they are ideal when the weather is hot and you're in need of something light and refreshing. 

I've even managed to get a bumper crop of baby tomatoes on our little balcony so I'm excited for them to ripen. Be prepared for tomato recipes galore! 

I've always kept tomatoes in the fridge thinking that it's best to keep them fresh for longer but I recently read it's best to keep them at room temperature where they can ripen further and won't lose their flavour. Their shelf life is certainly shorter but they will taste so good they won't last that long anyway. Here is a simple lunch or snack recipe to enjoy them once ripe and juicy. 

Low-fat bruschetta

Serves 2

1/2 red onion or shallot finely chopped

1/2 clove of garlic finely grated or crushed 

4 or 5 really ripe tomatoes depending on size, chopped in to rough cubes. 

A squeeze of lemon

Drizzle of extra virgin olive oil 

Plenty of salt and black pepper

A touch of sundried tomato paste (optional) 

Ryvitas 

Mix all your ingredients together in a bowl and taste, making sure you can taste the garlic and there is enough salt to bring out the flavour and juice of the tomatoes. You can serve this straight away or leave the mix in the fridge for an hour or more for it to marinade.

Spread the ryvita with the sundried tomato paste if using and then top with your bruschetta mix. Serve with some fresh basil over the top

Tip: For something more indulgent or a nice dinner party starter, replace the ryvita with some old ciabatta cut in to slices, rubbed with the cut side of a garlic clove, drizzled with olive oil and toasted on a griddle pan or under a grill.