Tomato Bread is the Catalan version of bruschetta. Source: EatingWell Magazine, March/April 1997

EatingWell Test Kitchen
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Ingredients

Directions

  • Cut baguette into quarters, then in half horizontally. Halve tomatoes crosswise. Toast the bread, preferably on the grill, and rub with the cut garlic clove. Squeeze one tomato half into each piece of bread, rubbing in the tomato pulp. Drizzle each piece of bread with 1/2 teaspoon oil and season with salt and pepper.

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Nutrition Facts

115 calories; 3.1 g total fat; 0.3 g saturated fat; 199 mg sodium. 148 mg potassium; 20.3 g carbohydrates; 3.8 g fiber; 2 g sugar; 5.1 g protein; 513 IU vitamin a iu; 9 mg vitamin c; 9 mcg folate; 7 mg calcium; 7 mg magnesium;