Tomato Bread is the Catalan version of bruschetta.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1997

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Recipe Summary

total:
20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 5.1g 10% DV; carbohydrates 20.3g 7% DV; exchange other carbs 1.5; dietary fiber 3.8g 15% DV; sugars 2g; fat 3.1g 5% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 512.5IU 10% DV; vitamin c 8.5mg 14% DV; folate 9.2mcg 2% DV; calcium 7mg 1% DV; iron 0.2mg 1% DV; magnesium 6.9mg 3% DV; potassium 147.7mg 4% DV; sodium 199.5mg 8% DV; thiaminmg 2% DV.