Crostini is an Italian bread-based snack. Basically, it is thinly sliced bread (3/8-inch thick), brushed on both sides with a little olive oil, placed on a baking sheet, and toasted in a 350°F oven until lightly golden and crisp on both sides. Crostini can be stored in an airtight container for about 24 hours.
Bruschetta is similar to crostini, with thicker slices of bread (1/2 - to 5/8 -inch thick), brushed with a little olive oil, and bro on both sides until lightly golden. Bruschetta is less crispy than crostini. Once removed from the oven the bread can be rubbed lightly with cut cloves of garlic and served warm with toppings.
Either bread preparation is the basis for a "gourmet lunch" or hors d'oeuvre. For a lunch away from home, pack the bread separately from either topping, then combine when ready to eat.

Roasted Cherry Tomato Topping
1 pound cherry tomatoes, cut in half if large (455 gm)
2 tablespoons olive oil
1 large shallot, minced (60 gm)
1 teaspoon balsamic vinegar pinch red pepper flakes
1 tablespoon chopped fresh marjoram or 2 teaspoons dried marjoram
salt and pepper

1. Preheat oven to 375°F. Combine all ingredients in a baking dish and roast for about 20 minutes, until tomatoes are tender and juicy, stirring once.
2. Season to taste with salt and pepper.

Serve at room temperature. Makes 1 cup - 1/4 cup per serving

Nutritional Information:

Serving size

Per Recipe

Per Serving

Protein (gm)

5.5

1.4

Calories (kcal)

373

93

Phenylalanine (mg)

149

37

Tyrosine (mg)

112

28

Leucine (mg)

231

58

Sodium (mg)

30

7

Potassium (mg)

1279

320

Phosphorous (mg)

145

36

Roasted Shitake Mushroom Topping
1/2 pound shitake mushrooms, stems removed (190 gm)
1 medium shallot, finely minced (55 gm)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon finely chopped fresh rosemary or several pinches dried rosemary
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon salt pepper

1. Preheat oven to 375°F. Toss the mushrooms and shallot with the oil, vinegar, and rosemary; place on a rimmed baking sheet.
2. Roast mushrooms for 10 minutes; remove from oven and turn them over. Roast for an additional 5 minutes.
3. Remove mushrooms from the oven; let cool and thinly slice. In a small bowl, toss the cooled mushrooms with the parsley, salt, and pepper to taste.

Makes 1 cup - 1/4 cup per serving

Nutritional Information:

Serving size

Per Recipe

Per Serving

Protein (gm)

6.1

1.5

Calories (kcal)

453

113

Phenylalanine (mg)

229

57

Tyrosine (mg)

142

36

Leucine (mg)

373

93

Sodium (mg)

18

5

Potassium (mg)

1035

259

Phosphorous (mg)

261

65