Diabetic Recipe of the Week: Feta, Arugula, and Mushroom Bruschetta

Makes: 14 Servings
Serving Size: 1 slice
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
1 loaf Italian bread, about 1 lb. preferably whole wheat
4 garlic gloves, 2 peeled and left whole, 2 minced
1 Tbsp. olive oil
3 cups sliced cremini mushrooms
4 cups torn basil leaves, stems removed
Salt and pepper to taste
1 cup reduced fat feta cheese
Bunch baby arugula leaves or baby spinach leaves or large arugula leaves, torn
Preparation
1. Preheat the oven to 400 degrees. Slice the load of bread diagonally into 14 slices half-inch thick. Lay the bread out on a single layer on a baking sheet, and bake for 5 to 6 minutes or until lightly golden. Remove from the oven and rub the whole garlic cloves over one side of each toast.
2. Heat the olive oil in a skillet over medium-high heat. Add the mushrooms and saute for 3 to 4 minutes. Add the minced garlic and cook for 1 more minute. Remove the pan from the heat, and stir in the basil, then season with some salt and pepper. Sprinkle the feta on each slice of bread (spread it if you can). Toss the arugula with the sauted mushroom mixture. Place this mixture over the feta. Return the bruschetta to the oven for 1 minute to blend the flavors.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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