Bruschetta pomodoro

Yield: 10 Servings

Measure Ingredient
2 cups Minced plum tomato; about 3/4 pound)
1½ teaspoon Capers
2 tablespoons Chopped kalamata olives
1 tablespoon Chopped red onion
1 tablespoon Chopped fresh basil
1 tablespoon Extra-virgin olive oil
¼ teaspoon Salt
¼ teaspoon Balsamic vinegar
⅛ teaspoon Pepper
10 slices French bread baguette; toasted, diagonally sliced 1/2 inch thick

1. Combine all the ingredients except French bread; cover and let stand 30 minutes. Drain the tomato mixture. Top each bread slice with 1 tablespoon of tomato mixture. Yield: 10 servings.

CALORIES 95 (20% from fat); FAT 2.6g (sat 0.4g, mono 1.4g, poly 0.5g); PROTEIN 2.2g; CARB 15.8g; FIBER 1.1g; CHOL 1mg; IRON 0.8mg; SODIUM 255mg; CALCIUM 15mg. WW- 2 points.

Recipe by: Cooking Light Magazine, September 1997 Posted to recipelu-digest Volume 01 Number 627 by RecipeLu <recipelu@...> on Jan 29, 1998

Similar recipes