| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
|
8 |
Servings |
INGREDIENTS
| 8 |
sl |
(each about 4" by 3" by 1/2" thick) country-style bread, toasted and each cut in half |
| 1 |
|
Garlic clove; cut in half |
| 1 |
lb |
Ripe plum tomatoes (about 5 medium), seeded and cut into 1/2-inch pieces |
| 4 |
oz |
Ricotta salata* or feta cheese, cut into 1/2-inch pieces |
| 2 |
tb |
Extra virgin olive oil |
| 1 |
tb |
Finely chopped red onion |
| 1 |
tb |
Chopped fresh basil |
| 2 |
ts |
Balsamic vinegar |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Coarsely ground black pepper |
INSTRUCTIONS
Total Time: 20 minutes
1. Lightly rub 1 side of each piece of toast with garlic halves; discard
garlic.
2. In medium bowl, gently toss plum tomatoes with remaining ingredients. If
not serving right away, cover tomato mixture and let stand at room
temperature for up to 2 hours.
3. Just before serving, spoon tomato mixture over garlic-rubbed side of
toast slices.
Each serving: About 140 calories, 4 g protein, 14 g carbohydrate, 7 total
fat (3 g saturated), 13 mg cholesterol, 355 mg sodium.
*Ricotta salata is a white, firm, lightly salted cheese made from sheep's
milk. Look for it in supermarkets, cheese shops, and Italian groceries.
Posted to FOODWINE Digest by Leslie Duncan <duncan@VIANET.ON.CA> on Sep 8,
1997
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