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The Recipe: Bruschetta by Miraval

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It’s right around this time, a few months after the New Year has come and gone, when well-intentioned resolutions are all but forgotten. When it comes to eating better, however, the approaching spring makes fine-tuning a nutritional plan that much easier.

Enter Miraval Resort & Spa (5000 E. Via Estancia Miraval; Tucson, Arizona; 800-232-3969;, whose latest cookbook, Miraval’s Sweet & Savory Cooking ($30;, brings the hotel’s ethos of mindfulness straight to you with more than a hundred recipes created by executive chef Justin Cline Macy and his wife, pastry chef Kim Macy.

“At Miraval we don’t believe in restricting foods or using substandard ingredients; instead, we focus on achieving a balance of flavors,” says Justin, explaining his simple, healthy, truffled black-olive bruschetta. “The dish itself feels very light when eaten because there isn’t an excess of ingredients used, and we limit the amount of oil. However, the use of truffle oil definitely adds a rich flavor, thus making it appear more decadent than it actually is.”

Truffled Black-Olive Bruschetta

1 tbsp. minced shallot
¼ cup seeded and diced tomato
¼ cup diced good-quality pitted black olive, such as kalamata
1 tsp. chopped Italian parsley
1 tsp. thinly sliced fresh basil
½ tsp. chopped garlic
1 tbsp. balsamic vinegar
2 tsp. truffle oil
¼ cup finely diced buffalo mozzarella or other fresh mozzarella
12 quarter-inch slices whole-wheat artisan baguette, cut at an angle
Olive oil

Put all the ingredients—except the bread and olive oil—in a small bowl, mix gently, cover tightly and refrigerate at least an hour to let the flavors marry. Heat the oven to 400° F. Spray the bread with a thin mist of olive oil and bake in the hot oven until crisp, 4 to 5 minutes. To serve, drain off any liquid that may have accumulated in the topping bowl and then pile about 1 tablespoon of the topping onto each piece of toast. Serve right away.



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