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Tomato Bruschetta Recipe
|Ripe tomatoes||3 Medium, peeled, seeded and chopped|
|Onion||1 Small, chopped|
|Chopped fresh basil/2 teaspoon dried basil||2 Tablespoon|
|Garlic||1 Clove (5 gm), pressed|
|Ground black pepper||1⁄4 Teaspoon|
|Canape bread/3 french baguettes||1 , baked (1 Loaf)|
|Olive oil||2 Tablespoon|
Calories 518 Calories from Fat 122
% Daily Value*
Total Fat 14 g21%
Saturated Fat 0.72 g3.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1214 mg50.6%
Total Carbohydrates 95 g31.7%
Dietary Fiber 6.9 g27.5%
Sugars 8.2 g
Protein 12 g24.6%
Vitamin A 15.5% Vitamin C 17.6%
Calcium 2.2% Iron 2.6%
*Based on a 2000 Calorie diet
Chop tomatoes and onion with Food Chopper; place in Batter Bowl.
Add basil to tomato-onion mixture.
Press garlic with Garlic Press.
Add garlic, salt and pepper to tomato mixture and stir well.
Preheat oven to 400° F.
Slice bread into pieces 1/4-inch thick and arrange in single layer on 13-inch Round Baking Stone.
Lightly brush slices of bread with oil.
Bake 10 minutes or until lightly browned.
Remove from oven, scoop a little tomato mixture on each slice of toast and serve warm.