My family loves bruschetta. No, really, they love it. This is the recipe I've used for years. Unfortunately, putting it over pasta is no longer an option for a grain-free family. That didn't stop us, however. Bruschetta is already primal! As long as you're sourcing good vegetables, you are good to go.
I just used bigger chunks of zucchini and bigger pieces of meat thank I used for my Capellini Pomodoro and our Bruschetta became a meal! I didn't change my basic recipe...I even had tomatoes and zucchini from our own garden to make it that much better--I don't think you can get any more local than that...SRSLY.
As you can see, it became more of a stew than anything else. It was amazing.
I even went hog-wild and topped mine with parmesan cheese.
the Capellini Pomodoro @ Hotel Figueroa
8 tomatoes - chopped
2 small zucchinin -chopped
1 small onion - diced
2 tsp. ground basil
1 clove of garlic -
2 tsp. balsamic vinegar
1/2 tsp olive oil
1/4 tsp salt
2 T. grated Parmesan cheese
I won't lie to you. Going primal has taken some adjusting. Pasta-based meals were a mainstay in our family. We are constantly redefining meals...tweaking here and there. Still, the pay-off has been well-worth the hassle.