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Bruschetta Categories: appetizers, low fat, breads/rolls 1 cup cooked garbanzo beans 2 teaspoons red wine vinegar 2 garlic cloves 1 teaspoon olive oil 2 medium tomatoes; chopped 1/3 cup thinly-sliced green onion; with tops 2 tablespoons fresh chopped basil (or 1 tbspn dried basil) 1/8 teaspoon freshly-ground black pepper 1/4 cup grated Parmesan cheese 1 firm French bread loaf - (8 oz) Combine the garbanzo beans, vinegar, garlic and oil into a blender. Process into a smooth paste. Stir together the chopped tomatoes, sliced green onions, basil and black pepper in a small bowl. Cut bread on the diagonal into 1/2-inch thick slices (24 pieces). Place slices onto a baking sheet and bake in a 425 degree oven until light brown (about 5 minutes). Remove from oven and cool. Spread each piece with the garbanzo bean spread. Top each with the tomato topping. Sprinkle with Parmesan cheese. Return to the baking sheet and bake at 425 degrees for about 2 to 3 minutes. Serve warm. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 180; Fat (grams) 4; Percent calories from fat 20; Percent polyunsaturated 5; Percent saturated 5; Percent monounsaturated 10; Cholesterol (milligrams) 3; Sodium (milligrams) 440; Protein (grams) 8; Carbohydrate (grams) 28; Fiber (grams) 3. Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-27-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 3g Total Fat; (29% calories from fat); 4g Protein; 10g Carbohydrate; 3mg Cholesterol; 68mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 2 starch, 1 fat serving. Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Contributor: n/a Yield: 6 servings Preparation Time: 0:00 |
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