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Tomato, Raisin, & Pine Nut Bruschetta

Name: Tomato, Raisin, & Pine Nut Bruschetta
Prep time: 30

(5 votes, average: 4.40 out of 5)

30 min prep

4 servings

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8 ingredients

This Tomato, Raisin & Pine Nut Bruschetta is my friend John Bird’s recipe and the trick to it is to slowly stew the tomatoes. It can be eaten warm or prepared in advance and...

2 tablespoons extra virgin olive oil, plus extra for the bread
1 large shallot, minced
1 small dried red pepper, broken up, seeds removed
2 cups cherry tomatoes, washed and quartered
Sea salt, to taste
½ cup raisins
½ cup pine nuts
12 ½-inch slices of good quality artisan bread, like baguette or ciabatta

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Nutrition Facts

Calories

345 cals

Fat

19 g

Saturated Fat

2 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

8 g

Carbohydrates

40 g

Sugar

17 g

Fiber

4 g

Protein

8 g

Sodium

460 mg

Directions

Heat the olive oil over a medium-high heat. When it starts to ripple, add the shallots and pepper flakes. Cook, stirring until the shallots are transparent and starting to color slightly. Add the tomatoes and a pinch of sea salt.
Turn the heat down to medium-low and cook until the tomatoes start to lose their juices and the mixture thickens a little, about 10 to 15 minutes. The tomatoes should now be a deep orangey red. Stir in the raisins and pine nuts.
Cook stirring occasionally for another 10 to15 minutes, or until the raisins have plumped slightly and mixture has thickened. Taste for salt, and set aside to let cool slightly.
Brush the bread slices with a little olive oil and toast both sides until it has colored slightly. If using a grill, toast just until grill marks appear. Spread the bread slices with the tomato mixture and serve.

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All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.