| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Miamiherald, Breads, Ethnic, Italian, Vegan |
4 |
Servings |
INGREDIENTS
| 8 |
|
1/4" thick slices crusty bread |
| 3 |
cl |
Garlic; cut in half length wise |
| 1/3 |
c |
Extra-virgin olive oil |
|
|
Salt |
INSTRUCTIONS
Toast the bread lightly on both sides under a broiler
or on a grill. While still hot, rub each slice on one
side with garlic, pressing hard to release the juices
into the bread. Sprinkle with salt to taste. Serve
as is or spoon on topping of your choice.
Tomato and herb topping: Stir together 1/4 c
extra-virgin olive oil; 1 sweet ripe tomato, seeded
and chopped; 1/2 teaspoon finely chopped fresh thyme;
1 tablespoon finely chopped fresh basil and salt and
pepper to taste.
Lemon, caper, and olive topping: Stir together 1/4 cup
extra-virgin olive oil; 1 tablespoon freshly squeezed
lemon juice; 3 tablespoons chopped pitted imported
green olives and 2 teaspoons drained small capers.
Nutritional info per serving for plain bruschetta: 412
cal; 6g pro, 35g carb, 27g fat (60%)
Source: Italy, the Vegetarian Table by Julia Della
Croce (Chronical) Miami Herald, 9/7/95
format: 8/7/96; Lisa Crawford
Posted to MM-Recipes Digest V3 #214
Date: 08 Aug 96 00:14:23 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
A Message from our Provider:
“Nothing ruins the truth like stretching it.”