| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 4 | Ripe medium tomatoes | |
| coarsely chopped | ||
| 1 | c | Torn basil leaves, firmly |
| packed | ||
| 2 | t | Extra virgin olive oil |
| 1 | t | Red wine vinegar |
| 1 | Clove garlic, pounded into a | |
| paste with | ||
| 1/2 | t | Salt |
| 12 | Bruschetta |
INSTRUCTIONS
In a bowl, mix together the tomatoes, basil, olive oil and vinegar. Add 1/4 teaspoon of the garlic paste, and blend well. Season to taste with salt and pepper. Let stand at room temperature for 2 hours, if possible. Place the bruschetta on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetta. Serve immediately. Recipe By :TASTE SHOW #TS0003 Posted to MC-Recipe Digest V1 #257 Date: Fri, 25 Oct 1996 08:34:21 -0400 From: Meg Antczak <meginny@node1.frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 390
Calories From Fat: 36
Total Fat: 4.3g
Cholesterol: 0mg
Sodium: 3210mg
Potassium: 4485mg
Carbohydrates: 85.7g
Fiber: 38.7g
Sugar: 32.8g
Protein: 27.6g