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Slice a baguette into 10 1/2" thick slices, and set aside. Saute onion and fennel in a nonstick pan lightly coated with cooking spray for 10 minutes. Add tomato, and saute for an additional 5 minutes. Remove from heat, and stir in olive oil. Grill baguette slices, about 20 - 30 seconds per side, then spread 1/2 t of goat cheese on each round. Divide vegetable mixture over toasts. Top with fresh parsley or basis, if desired.
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 168 | ||
Calories from Fat: 18 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 1.9mg | 1 % | |
Sodium 352.1mg | 12 % | |
Potassium 146.6mg | 4 % | |
Total Carbohydrate 30.9g | 9 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 29.1g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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