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CATEGORY CUISINE TAG YIELD
Italian Italian1 6 Servings

INGREDIENTS

1 Basket cherry tomatotes
ripe
5 T Extra virgin olive oil
divided
1/2 t Salt, or to taste
1/4 t Fresh ground pepper, or to
taste
6 Italian bread, not
sourdough
3 Garlic cloves, peeled
2 1/2 t, 0 Other Carbohydrates

INSTRUCTIONS

Preheat the oven to 450F.  Place the tomatoes in a medium depth
roasting pan that holds them  snugly in a single layer.  Sprinkle on 2
tablespoons of the olive oil and salt and pepper to  taste and shke the
pan ell to coat. Roast the tomatoes for about 15  minutes or so,
shaking the pan now and then. when they are slightly  charred on top,
remove them from the oven and set them aside.  Broil, on high, bread on
both sides until they are light golden with  little burnt spots.
Immediately rub one side of each slice with the  whole clvoes of
gralic, using all the garlic. On the same side,  drizzle oh the
remaining olive oil divided amont the slices of brad.  Slightly masth
the tomatoes with a fork and top the toasted bread  with them.  Serves
6.  (all recipes (c) Carlo Middione - Vivande Ristorante, as printed in
SF  Examiner Epicure, 4/26/95)  Per serving: 156 Calories (kcal); 12g
Total Fat; (68% calories from  fat); 2g Protein; 11g Carbohydrate; 0mg
Cholesterol; 295mg Sodium  Food Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit;  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 317
Calories From Fat: 113
Total Fat: 12.7g
Cholesterol: 0mg
Sodium: 762.9mg
Potassium: 233mg
Carbohydrates: 42.7g
Fiber: 2.8g
Sugar: 4.1g
Protein: 8.9g


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