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Italian Bruschetta Categories: appetizers, low fat, brunch, breads/rolls 12 slices Italian bread 1/2" thick 2 tablespoons olive oil 1/2 teaspoon minced fresh garlic === TOPPING === 2 tomatoes; seeded, chopped 1/2 teaspoon minced garlic 1 teaspoon balsamic vinegar 8 chopped fresh basil leaves (or 1/2 tspn dried basil) Freshly-ground black pepper; to taste Preheat oven to 375 degrees. Add minced garlic to olive oil. Heat oil-garlic mixture for one minute to infuse flavors (best done in microwave). Brush lightly on one side of bread slices. Place oil-side up on baking sheet and "toast" until crisp. Do not let bread burn. For the topping: Mix all ingredients together. Divide evenly over each slice of bruschetta. This recipe yields 12 slices. Nutritional Analysis Per Serving: Calories 75; Fat (grams) 3; Percent calories from fat 36; Percent polyunsaturated 6; Percent saturated 6; Percent monounsaturated 24; Cholesterol (milligrams) 0; Sodium (milligrams) 100; Protein (grams) 2; Carbohydrate (grams) 10; Fiber (grams) 1. 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: 24 Calories (kcal); 2g Total Fat; (81% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Diabetics or those on calorie-controlled diets may count each (topped) slice of bruschetta as: 1 starch and 1 fat serving. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Contributor: n/a Yield: 12 servings Preparation Time: 0:00 |
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