Brushcetta With Sun-dried Tomatoes And Capers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegan | Appetizers, Ornish, Vegan, Vegetarian | 24 | Slices |
INGREDIENTS
| 4 | Sun-dried tomatoes, NOT | |
| packed in oil | ||
| 3 | Ripe tomatoes, peeledseeded | |
| and finely choppeed | ||
| 3 | T | Minced red onion |
| 3 | t | Capers, rinsed |
| 3 | Garlic cloves, minced | |
| 2 | t | Balsamic vinegar |
| 1 | T | Chopped fresh basil |
| 1 | T | Chopped fresh oregano |
| 1 | t | Freshly ground black pepper |
| 1/2 | t | Sea salt to taste |
| 1 | 12" loaf italian bread, cut | |
| into 24 slices | ||
| Grated nonfat Parmesan or | ||
| Romano cheese optional |
INSTRUCTIONS
1997 Preheat the oven to 350 degrees. Reconstitute the sun-dried tomatoes by placing them in a small bowl and pouring about 1 cup of boiling water over them. Let the tomatoes rest inthe hot water until it cools. Drain the tomatoes and chop them finely. Combine all ingredients, except the bread slices and the cheese, in a bowl and set aside for 1 hour at room temperature. Toast the bread slices in the oven until lightly brown; cool slightly. Top with the tomato mixture. Sprinkle with Romano or Parmesan cheese if desired. Serve warm or at room temperature. Note The robust flavors in this intense, concentrated sprad are redolent of the Mediterranean. Try it also on vegetable sandwiches or add it to pasta. Serving size: 1 slice with 1 tablespoon spread 92 calories 0.3 gram fat 0 mg. cholesterol 239.1 mg. sodium without added salt From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by Hilde Mott Posted to MM-Recipes Digest V4 #210 by BobbieB1@aol.com on Aug 10,
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Nutrition (calculated from recipe ingredients)
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Calories: 9
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 40.2mg
Potassium: 11.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g