Whole-Wheat Bruschetta: a tasty recipe to enjoy Carnival all the way to Ash Wednesday | Press

São Paulo, February 2017 – Carnival street parties are in full swing in most Brazilian cities and many people don’t want to miss the country’s most famous celebration. But to keep up the pace and energy throughout all the days of revelry, it’s essential to maintain a healthy, nutritious, and balanced diet.

The Umami Committee’s tip is a flavorful Whole-Wheat Bruschetta. Whole grains contain fiber and enrich meals with minerals and vitamins, keeping you fuller for longer and also helping your intestines function well. In addition, this dish features umami—the fifth basic taste of the human palate—thanks to the tomato and cheese. Through its basic characteristics (increased salivation and a lingering flavor), umami offers many health benefits, such as improving food acceptance in children and older adults and aiding protein digestion.

Check out the ingredients and how to make it:

Whole-Wheat Bruschetta

Ingredients

• 3 tbsp olive oil (24 g)
• ½ tsp salt (2.5 g)
• 6 slices whole-wheat sandwich bread (150 g)
• 1½ cups shredded mozzarella (120 g)
• 1½ cups cherry tomatoes, quartered (200 g)
• 1 cup loosely chopped arugula (30 g)

Directions

1. In a small bowl, combine the olive oil and salt. Brush half of the seasoned oil over the bread slices and arrange them on a medium baking sheet.
2. Divide the mozzarella among the slices and top with the tomatoes previously tossed with the remaining oil.
3. Bake in a preheated moderate oven (180 °C / 350 °F) for 10 minutes, or until the mozzarella melts.
4. Remove from the oven, top the bruschettas with the arugula, and serve immediately.

Chef’s tip: Before serving, drizzle the arugula with a thread of olive oil.
Prep time: 20 minutes
Yield: 6 servings

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit portalumami.com.br.