Tomato Bread

March/April 1997

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Tomato Bread is the Catalan version of bruschetta.

Tomato Bread

Makes: 8 appetizer servings

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


  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.


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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