Tuesday, August 2, 2011

Nourish: Easy chicken sausage bruschetta

Chicken Sausage Bruschetta

This time of year, tomatoes are ripening all around. In my veggie beds right now, there's a lot of basil to pick and share. Here's a quick, satisfying recipe that capitalizes on all of that summertime goodness.

Summertime Chicken Sausage Bruschetta
Serves 2.

2 organic chicken sausages (cooked), sliced
2 Tbsp olive oil, divided
4 slices bread, toasted (Ezekiel is esp good)
1 cup tomatoes, chopped roughly
1 or 2 green onions, whites and green stems, sliced
1 garlic clove, diced finely
10 (more or less to taste) basil leaves, chopped
Dash salt

Warm 1 Tbsp olive oil (or use cooking spay) in skillet over medium-high heat; brown sliced sausage pieces for a few minutes. Toast bread. Meanwhile, in a small bowl, combine tomatoes, green onions, garlic, basil, salt and remaining 1 Tbsp olive oil. Toss in browned sausage pieces. Top bread slices with tomato-sausage mixture. Enjoy!

Make it your own: You can swap in any number of other ingredients (avocado, for example). Shrimp would also work instead of sausage.

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