Bruschetta with Tomato Mango Salsa

by Christine Leishman
For DietWatch

Prep time: 10 minutes; additional time required to let salsa chill
Cooking Time 2-3 minutes

Ingredients

• 2 large, firm, ripe red tomatoes
• 1 large, firm, ripe yellow tomato
• 1 ripe mango
• 1/4 red onion, minced
• 1 clove garlic, minced
• 1 tablespoon fresh lime juice
• 2 teaspoon olive oil
• 1/4 teaspoon salt
• 1/8 tsp black pepper
• 1/4 cup chopped cilantro
• 6 large slices of sourdough French bread, approx. 2 ounces each
• 1 clove garlic

Method

Core the tomatoes and chop them into small chunks. Cut the mango in half on either side of the seed. Score the fruit into small cubes and scoop them into the bowl with the tomatoes. Mix all the remaining seasonings in and let the flavors mellow several hours before serving.

Grill the bread over a medium hot flame and rub a couple of times with the clove of garlic. Scoop about 1/2-cup of salsa on each toast per serving.

*It's fun to have the guests grill their own bread and rub with garlic as part of the party warm up.

Yield: 6 servings
Per serving (5 oz): Calories 209; Fat 3.5 g; Saturated fat <1>

Carbohydrate points: 2.6
Carbohydrate (g): 39.3
Exchanges: 1 Bread/Starch, 1 Fruit, 2 Vegetable, 1/2 Fat

---

Chris Leishman began her cooking career at Greens Restaurant, the renowned vegetarian restaurant in San Francisco. Her interest in health and nutrition eventually led her to UCSF Medical Center where she was the Recipe Development Coordinator for both the patient and retail foodservice. She led cooking classes for the Outpatient Weight Management group, the Heart Disease Reversal Program, and Millberry Student Program. Her work for Dr. Dean Ornish's Heart Disease Reversal Programled to the publication of her cookbook Recipes From the Heart