Try this Tomato And Olivada Crostini recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. Arrange bread slices in one layer on 2 baking sheets and sprinkle half with Parmesan. Toast slices in upper and lower thirds of oven until crisp and golden, 8 to 12 minutes, and cool. Crostini may be made 2 weeks ahead and kept in an airtight container at room temperature. In a colander or sieve drain tomatoes well, pressing gently on solids to squeeze out as much liquid as possible, and blot with paper towels. Chop tomatoes fine. In a bowl stir together tomatoes, oil, garlic paste, parsley, sugar, and salt and pepper to taste. Put a heaping teaspoon tomato mixture on each Parmesan crostino and top with 1/4 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste and top with a heaping 1/2 teaspoon tomato mixture. Garnish crostini with parsley leaves. Makes about 50 crostini. Gourmet April 1995 Per serving: 490 Calories (kcal); 54g Total Fat; (97% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2148 | ||
Calories from Fat: 2103 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 233.6g | 312 % | |
Saturated Fat 41.9g | 210 % | |
Monounsaturated Fat 108.6g | ||
Polyunsanturated Fat 72g | ||
Cholesterol 50.8mg | 16 % | |
Sodium 562.8mg | 19 % | |
Potassium 43.8mg | 1 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.6g | ||
Protein 12.8g | 18 % | |
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: 2148
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