Fresh tomato bruschetta

Yield: 6 Servings

Measure Ingredient
1 Loaf italian bread; or french bread
; (6-oz)
1 tablespoon Olive oil
2 Plum tomatoes; minced or
1 Salad tomato
3 Garlic cloves; minced
2 teaspoons Minced basil
1 teaspoon Minced thyme
2 teaspoons Olive oil
6 servings/Serving size: 1 oz

BREAD

TOPPING

Preheat the oven to 350 degrees. Cut the bread into 6 even slices. Brush each slice with olive oil and place onto a cookie sheet.

To prepare the topping, combine all ingredients.

Place the bread in the oven and toast for 1 to 2 minutes.

Remove the bread from the oven and spread a teaspoon of topping over each slice. Serve immediately.

Exchanges: Monounsaturated Fat Exchange -- 1 Starch Exchange -- 1 Calories ~- 59 Calories from Fat -- 22 Total Fat -- 2g Saturated Fat ~- 0g Cholesterol -- 0mg Sodium -- 78mg Carbohydrate -- 8g Dietary Fiber -- 1g Sugars -- 1g Protein -- 1g

Notes: This is the simplest of appetizers, yet elegant enough for any party.

Recipe for Tuesday, 6/2/98

All recipes this week are from the cookbook Diabetic Meals In 30 Minutes -- Or Less!, featuring more than 140 fast, flavorful dishes, plus dozens of quick tips, to help you get food on the table in a flash! You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright =A9 1998 American Diabetes Association MC formatted using MC Buster 2.0f & SNT by Barb at PK on 6/4/98 Recipe by:

By Barb at PK <abprice@...> on Jun 4, 1998 Posted to MM-Recipes Digest by Judith Vonneumann <pooh4jvn@...> on Aug 07, 1998

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