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Recipes

Italian Bruschetta

Categories:
appetizers, low fat, brunch, breads/rolls

12 slices Italian bread 1/2' thick
2 tablespoons olive oil
1/2 teaspoon minced fresh garlic
=== TOPPING ===
2 tomatoes; seeded, chopped
1/2 teaspoon minced garlic
1 teaspoon balsamic vinegar
8 chopped fresh basil leaves
(or 1/2 tspn dried basil)
Freshly-ground black pepper; to taste

Preheat oven to 375 degrees. Add minced garlic to olive oil. Heat oil-garlic mixture for one minute to infuse flavors (best done in microwave). Brush lightly on one side of bread slices. Place oil-side up on baking sheet and 'toast' until crisp. Do not let bread burn. For the topping: Mix all ingredients together. Divide evenly over each slice of bruschetta. This recipe yields 12 slices. Nutritional Analysis Per Serving: Calories 75; Fat (grams) 3; Percent calories from fat 36; Percent polyunsaturated 6; Percent saturated 6; Percent monounsaturated 24; Cholesterol (milligrams) 0; Sodium (milligrams) 100; Protein (grams) 2; Carbohydrate (grams) 10; Fiber (grams) 1.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-27-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 24 Calories (kcal); 2g Total Fat; (81% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count each (topped) slice of bruschetta as: 1 starch and 1 fat serving. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yield: 12 servings

Preparation Time: 0:00



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