| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Appetizers, Brunches &, Savory brea |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Minced plum tomato; about 3/4 pound) |
| 1 1/2 |
ts |
Capers |
| 2 |
tb |
Chopped kalamata olives |
| 1 |
tb |
Chopped red onion |
| 1 |
tb |
Chopped fresh basil |
| 1 |
tb |
Extra-virgin olive oil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Balsamic vinegar |
| 1/8 |
ts |
Pepper |
| 10 |
sl |
French bread baguette; toasted, diagonally sliced 1/2 inch thick |
INSTRUCTIONS
1. Combine all the ingredients except French bread; cover and let stand 30
minutes. Drain the tomato mixture. Top each bread slice with 1 tablespoon
of tomato mixture. Yield: 10 servings.
CALORIES 95 (20% from fat); FAT 2.6g (sat 0.4g, mono 1.4g, poly 0.5g);
PROTEIN 2.2g; CARB 15.8g; FIBER 1.1g; CHOL 1mg; IRON 0.8mg; SODIUM 255mg;
CALCIUM 15mg. WW- 2 points.
Recipe by: Cooking Light Magazine, September 1997
Posted to recipelu-digest Volume 01 Number 627 by RecipeLu
<recipelu@geocities.com> on Jan 29, 1998
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