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Tomato Bread

:  March/April 1997

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Tomato Bread is the Catalan version of bruschetta.


Tomato Bread Recipe

Makes: 8 appetizer servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 1 baguette
  • 4 ripe tomatoes
  • 1 clove garlic, halved
  • 4 teaspoons extra-virgin olive oil
  • Salt & freshly ground pepper to taste

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Preparation

  1. 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.

Nutrition

Per serving: 117 calories; 3 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 21 g carbohydrates; 5 g protein; 4 g fiber; 200 mg sodium; 178 mg potassium.

Nutrition Bonus: Vitamin C (17% daily value).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 1/2 fat


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Recipe Categories

Ethnic/Regional
Italian
Mediterranean
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
8 or more
Preparation/ Technique
Grill/BBQ
Meal/Course
Appetizers
Season
Summer
Fall
Style/Theme
Everyday favorites
Kid-friendly
Quick (total 30 min. or less)
Vegan
Vegetarian
Type of Dish
Appetizer
Publication
March/April 1997
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