Core Bruschetta aka Tomato and Basil on Toast (V)

Suitable for Vegan Vegetarians
Serves: 1 for meal, 2 for entree

Difficulty: Very Easy

Ingredients:

• 2 slices of grainy bread (I used Cape Seed)
• 2 - 3 ripe but firm tomatoes (I use Romas or cherry), diced
• 2-4 fresh basil leaves, finely cut (try scissors)
• 1 1/2 tsp olive oil
• 1 clove garlic, unpeeled and cut in half
• pepper and salt

Optional extras: finely chopped olives, capsicum, spring onions, garlic. Canned/frozen corn.

Method:

In a non-metallic dowl, mix together all except bread and garlic.
Rub the cut garlic over one side of the bread.
Grill or bake until lightly brown.
Pile the tomato mix on the bread at least 1 cm thick and serve immediately.

Not on Core? 2 points per slice - bread 1.5pts, oil 0.5pts

CORE Ricotta Quiches

Serves: 10 mini quiche

Difficulty: Easy

Ingredients:

• 3 eggs, beaten
• 1 x 250g Perfect Italiano Light Ricotta
• 10 slices of smoked leg Ham - see note
• 1 carrot grated
• 1 zucchini grated
• 1/2 cup corn kernels
• 3 TB chopped parsley
• 1 spring onion, chopped
• ground pepper
• 1 tsp dried Italian herb mix
• 5 cherry tomatoes, halved

Optional - you could also add finely chopped capsicum, mushroom, aparagus etc.

Note re ham
To get a nice scalloped shaped shell for the quiche, I recommend using small round ham. I used a 100g packet of Don's Honey Ham from the dairy cabinet.

Method:
Spray 1/2 cup muffin tins with oil spray and place a slice of ham in 10 holes
Mix eggs and ricotta well, then add all ingredients apart from cherry tomatoes and mix.
With a soup spoon, distribute mix into ham shells.
Top with half a cherry tomato sprinkle a few flakes of Italian herbs on the tomato.
Push the tomato down into the ricotta mix with the back of the spoon.
Lightly spray top with oil.
Bake at 180*C for 35-40 mins.
Put under griller if you want more golden colour

Any left over mixture can be baked in a greased muffin tray without the ham for a yummy patty.

Not on Core? The total of this recipe is 9 points, or 1 pt per quiche