RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4243
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| Recipe Name: |
Italian Bruschetta - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Bread |
Kosher: |
Dairy |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.40
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Large bread, baguette 16-inch long
0.25 Cup basil, fresh thinly sliced
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Directions:
Preheat the oven to 350 degrees.
Mince half the garlic and mix it in a medium bowl with the tomatoes, basil, vinegar, 1 tablespoon of olive oil, salt and pepper. Mix thoroughly and let sit for 10 minutes at room temperature.
Cut the baguette in 1/4- 1/2-inch slices. Place on a sheet tray and bake in the oven until lightly brown. Rub with the remaining whole garlic cloves. Drizzle with remaining olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese.
Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano, if desired. |
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| Nutrition per Serving: |
| Calories: |
522 |
Total Carbs: |
81.6 |
Net Carbs: |
74.4 |
| Cholesterol: |
6.2 |
Fat: |
16.2 |
Protein: |
13.55 |
| Fiber: |
7.20 |
Sodium: |
451.75 |
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