| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Diabetic |
6 |
Servings |
INGREDIENTS
| 1 |
|
Loaf italian bread; or french bread |
|
|
; (6-oz) |
| 1 |
tb |
Olive oil |
| 2 |
|
Plum tomatoes; minced or |
| 1 |
|
Salad tomato |
| 3 |
|
Garlic cloves; minced |
| 2 |
ts |
Minced basil |
| 1 |
ts |
Minced thyme |
| 2 |
ts |
Olive oil |
|
6 |
servings/Serving size: 1 oz |
INSTRUCTIONS
BREAD
TOPPING
Preheat the oven to 350 degrees. Cut the bread into 6 even slices. Brush
each slice with olive oil and place onto a cookie sheet.
To prepare the topping, combine all ingredients.
Place the bread in the oven and toast for 1 to 2 minutes.
Remove the bread from the oven and spread a teaspoon of topping over each
slice. Serve immediately.
Exchanges: Monounsaturated Fat Exchange -- 1 Starch Exchange -- 1 Calories
~- 59 Calories from Fat -- 22 Total Fat -- 2g Saturated Fat ~- 0g
Cholesterol -- 0mg Sodium -- 78mg Carbohydrate -- 8g Dietary Fiber -- 1g
Sugars -- 1g Protein -- 1g
Notes: This is the simplest of appetizers, yet elegant enough for any
party.
Recipe for Tuesday, 6/2/98
All recipes this week are from the cookbook Diabetic Meals In 30 Minutes --
Or Less!, featuring more than 140 fast, flavorful dishes, plus dozens of
quick tips, to help you get food on the table in a flash!
You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright =A9 1998 American Diabetes Association
MC formatted using MC Buster 2.0f & SNT by Barb at PK on 6/4/98
Recipe by: http://www.diabetes.org/ada/rcptoday.html
By Barb at PK <abprice@wf.net> on Jun 4, 1998
Posted to MM-Recipes Digest by Judith Vonneumann <pooh4jvn@ix.netcom.com>
on Aug 07, 1998
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