Tomato And Ricotta Salata Bruschetta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | 8 | Servings | |
INGREDIENTS
| 8 | each about 4" by 3" by 1/2" | |
| thick country-style | ||
| bread | ||
| toasted and each cut in | ||
| half | ||
| 1 | Garlic clove, cut in half | |
| 1 | lb | Ripe plum tomatoes, about 5 |
| medium seeded and cut | ||
| into 1/2-inch pieces | ||
| 4 | oz | Ricotta salata* or feta |
| cheese cut into 1/2-inch | ||
| pieces | ||
| 2 | T | Extra virgin olive oil |
| 1 | T | Finely chopped red onion |
| 1 | T | Chopped fresh basil |
| 2 | t | Balsamic vinegar |
| 1/4 | t | Salt |
| 1/4 | t | Coarsely ground black pepper |
INSTRUCTIONS
Total Time: 20 minutes Lightly rub 1 side of each piece of toast with garlic halves; discard garlic. In medium bowl, gently toss plum tomatoes with remaining ingredients. If not serving right away, cover tomato mixture and let stand at room temperature for up to 2 hours. Just before serving, spoon tomato mixture over garlic-rubbed side of toast slices. Each serving: About 140 calories, 4 g protein, 14 g carbohydrate, 7 total fat (3 g saturated), 13 mg cholesterol, 355 mg sodium. *Ricotta salata is a white, firm, lightly salted cheese made from sheep's milk. Look for it in supermarkets, cheese shops, and Italian groceries. Posted to FOODWINE Digest by Leslie Duncan <duncan@VIANET.ON.CA> on Sep 8, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 455
Calories From Fat: 244
Total Fat: 27.2g
Cholesterol: 127.9mg
Sodium: 488.1mg
Potassium: 435.1mg
Carbohydrates: 12.3g
Fiber: <1g
Sugar: 6.8g
Protein: 38g