| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Caprial3 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Tomatoes |
| 4 |
|
Cloves garlic; minced |
| 6 |
|
Cured black olives; minced |
| 1/2 |
|
Red; (Spanish) onion, |
|
|
; diced |
| 1/4 |
c |
Balsamic vinegar |
| 1/3 |
c |
Olive oil |
| 1 |
ts |
Chopped fresh basil; or 1/2 teaspoon |
|
|
; dried |
|
|
Salt and freshly ground black pepper; to taste |
| 6 |
lg |
Slices good-quality French bread |
INSTRUCTIONS
Cut the tomatoes and dice into 1/4 inch/0.5cm. In a medium nonreactive
bowl, combine the diced tomatoes, half the minced garlic, the olives, and
onion and toss together well.
In a small bowl, combine the vinegar, olive oil, and basil. Add to the
tomato mixture and toss together well. Season to taste with salt and
pepper.
Toast the bread slices until golden brown. Spread with the remaining
garlic. Spoon the tomato mixture onto the slices of toast and serve.
Serves six.
Converted by MC_Buster.
Per serving: 741 Calories (kcal); 73g Total Fat; (85% calories from fat);
4g Protein; 25g Carbohydrate; 0mg Cholesterol; 36mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 14
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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