Bruschetta Recipe

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Pitted ripe olives1 Cup (16 tbs)
 Balsamic vinegar/Red wine vinegar2 Teaspoon
 Garlic2 Clove (10 gm), minced
 Capers1 Teaspoon, drained
 Olive oil1 Teaspoon
 Chopped tomatoes1 1⁄3 Cup (21.33 tbs) (Red And Or Yellow Ones)
 Thinly sliced green onions1⁄3 Cup (5.33 tbs)
 Snipped fresh basil/Oregano / 1 teaspoon dried basil / oregano, crushed1 Tablespoon
 Olive oil1 Tablespoon
 Pepper1⁄8 Teaspoon
 Loaf baguette style french bread8 Ounce (1 Loaf)
 Olive oil2 Tablespoon
 Grated parmesan cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1624 Calories from Fat 853

% Daily Value*

Total Fat 99 g152.6%

Saturated Fat 18.6 g92.9%

Trans Fat 0 g

Cholesterol 54.9 mg18.3%

Sodium 3573 mg148.9%

Total Carbohydrates 143 g47.6%

Dietary Fiber 4.2 g16.7%

Sugars 9 g

Protein 44 g87.8%

Vitamin A 80.3% Vitamin C 78.8%

Calcium 79.6% Iron 14.8%

*Based on a 2000 Calorie diet

Directions

For olive paste, in a food processor bowl or blender container combine olives, vinegar, garlic, capers, and the 1 teaspoon olive oil.
Cover and process or blend until a nearly smooth paste forms, stopping and scraping the sides as necessary.
For topping, in a small bowl stir together chopped tomatoes, green onions, basil or oregano, the 1 tablespoon olive oil, and the pepper.
For toast, cut bread into 1/2-inch slices.
Using the 2 tablespoons olive oil, lightly brush both sides of each bread slice with oil.
Place on an ungreased baking sheet.
Bake in a 425° oven about 5 minutes or until crisp and light brown, turning once.
To assemble, spread each piece of toast with a thin layer of olive paste.
Top each with about 2 tablespoons of the topping; sprinkle with Parmesan cheese.
Return slices to the ungreased baking sheet.
Bake for 2 to 3 minutes more or until cheese starts to melt and topping is heated through.
Serve warm.
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