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|Pitted ripe olives||1 Cup (16 tbs)|
|Balsamic vinegar/Red wine vinegar||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Capers||1 Teaspoon, drained|
|Olive oil||1 Teaspoon|
|Chopped tomatoes||1 1⁄3 Cup (21.33 tbs) (Red And Or Yellow Ones)|
|Thinly sliced green onions||1⁄3 Cup (5.33 tbs)|
|Snipped fresh basil/Oregano / 1 teaspoon dried basil / oregano, crushed||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Loaf baguette style french bread||8 Ounce (1 Loaf)|
|Olive oil||2 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
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
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.