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Tomato Bruschetta


Source: Create Your Plate Cookbook
Serving Size: 6


1 pound red ripe tomatoes

2 cloves garlic — minced

34 cup fresh basic leaves

Pinch of crushed red pepper


3 tablespoons olive oil

8 ounces French bread loaf — cut into 12 slices, brushed with olive oil and toasted


Peel the tomatoes using a soft peeler and then dice.

Mince the garlic onto a cutting board. Add the basil, crushed red pepper and salt. Chop together to make a rough pesto and toss in with the tomatoes. Mix with the olive oil. Taste and correct the seasonings adding more salt or red pepper flakes as needed. The tomatoes may be used immediately or left to rest for 1 – 2 hours at room temperature to develop the flavors.

Lightly brush each slice of bread with olive oil on both sides. Grill or broil the bread to thoroughly toast just before serving. If desired, rub each slice with a peeled clove of garlic. Stir the tomatoes well and spoon it onto the bread. Serve immediately.

Nutritional information per serving:
180 Calories 8g Fat (40.1% calories from fat) 4g Protein 23g Carbohydrate 2g Dietary Fiber 0mg Cholesterol 237mg Sodium Exchanges: 1 12 Grain (Starch); 12 Vegetable; 1 12 Fat

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