Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Boo-schetta
Serving Amount
Ingredients
1 cup cherry tomatoes, quartered (preferaby room temperature)
1 tsp olive oil
salt and pepper, to taste
2 tsp dried oregano
1⁄4 cup fresh basil for garnish
1 baguette, sliced to 1-inch pieces
spray olive oil, to taste
1 log mozzarella, sliced
balsamic reduction, to taste
Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
In a bowl, combine cherry tomatoes with olive oil and dust with salt, pepper and oregano. Mix until well-combined. The bruschetta will continue to develop flavors and is best served at room temperature at least 20 minutes after preparation.
Step 3
Spray baguette slices with olive oil and bake in oven at 350 degrees F for 5-7 minutes, or until golden brown.
Step 4
Cut mozzarella slices to look like ghosts.
Step 5
Place bruschetta mixture on top of toasted baguette slices and top with ghost mozzarella. Add balsamic reduction as eyes and mouth.
