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Name: Fresh Tomato Bruschetta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Loaf italian bread; or; ; (6-oz); 1 tb olive oil; 2 Plum tomatoes; minced or; 1 Salad tomato; 3 Garlic minced; 2 ts Minced basil; 1 ts Minced thyme; 2 ts olive oil

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INGREDIENTS

BREAD
1 Loaf italian bread; or
; (6-oz)
1 tb olive oil
TOPPING
2 Plum tomatoes; minced or
1 Salad tomato
3 Garlic ; minced
2 ts Minced basil
1 ts Minced thyme
2 ts olive oil

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees. Cut the bread into 6 even slices. Brush each slice with olive oil and place onto a cookie sheet. To prepare the topping, combine all ingredients. Place the bread in the oven and toast for 1 to 2 minutes. Remove the bread from the oven and spread a teaspoon of topping over each slice. Serve immediately. Exchanges: Monounsaturated Fat Exchange -- 1 Starch Exchange -- 1 Calories ~- 59 Calories from Fat -- 22 Total Fat -- 2g Saturated Fat ~- 0g Cholesterol -- 0mg Sodium -- 78mg Carbohydrate -- 8g Dietary Fiber -- 1g Sugars -- 1g Protein -- 1g 6 servings/Serving size: 1 oz Notes: This is the simplest of appetizers, yet elegant enough for any party. Recipe for Tuesday, 6/2/98 All recipes this week are from the cookbook Diabetic Meals In 30 Minutes -- Or Less!, featuring more than 140 fast, flavorful dishes, plus dozens of quick tips, to help you get food on the table in a flash! You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright =A9 1998 American Diabetes Association MC formatted using MC Buster 2.0f & SNT by Barb at PK on 6/4/98 Recipe by: http://www.diabetes.org/ada/rcptoday.html By Barb at PK on Jun 4, 1998 Posted to MM-Recipes Digest by Judith Vonneumann on Aug 07, 1998

NOTES

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Fresh Tomato Bruschetta

BREAD
1 Loaf italian bread; or
 ; (6-oz)
1 tb olive oil
 TOPPING
2 Plum tomatoes; minced or
1 Salad tomato
3 Garlic minced
2 ts Minced basil
1 ts Minced thyme
2 ts olive oil

Preheat the oven to 350 degrees. Cut the bread into 6 even slices. Brush  each slice with olive oil and place onto a cookie sheet.    To prepare the topping, combine all ingredients.    Place the bread in the oven and toast for 1 to 2 minutes.    Remove the bread from the oven and spread a teaspoon of topping over each  slice. Serve immediately.    Exchanges: Monounsaturated Fat Exchange -- 1 Starch Exchange -- 1 Calories  ~- 59 Calories from Fat -- 22 Total Fat -- 2g Saturated Fat ~- 0g  Cholesterol -- 0mg Sodium -- 78mg Carbohydrate -- 8g Dietary Fiber -- 1g  Sugars -- 1g Protein -- 1g          6    servings/Serving size: 1 oz    Notes: This is the simplest of appetizers, yet elegant enough for any  party.    Recipe for Tuesday, 6/2/98    All recipes this week are from the cookbook Diabetic Meals In 30 Minutes --  Or Less!, featuring more than 140 fast, flavorful dishes, plus dozens of  quick tips, to help you get food on the table in a flash!    You can order a copy of this and many other cookbooks from our online  bookstore or call 1-800-ADA-ORDER (1-800-232-6733).    Copyright =A9 1998 American Diabetes Association    MC formatted using MC Buster 2.0f & SNT by Barb at PK on 6/4/98    Recipe by: http://www.diabetes.org/ada/rcptoday.html    By Barb at PK <abprice@wf.net> on Jun 4, 1998    Posted to MM-Recipes Digest  by Judith Vonneumann <pooh4jvn@ix.netcom.com>  on Aug 07, 1998

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Nutrition

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Serving Size: 1 Serving (30g)
Recipe Makes: 6 Servings

Calories: 11
Calories from Fat: 9 (82%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 7.8mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 0.1g		0 %
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.

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Calories per serving: 11

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