Recipe courtesy Mark Pastore
Tear the 3 thick slices of Italian bread into small 1-inch chunks and place in a medium mixing bowl. Add the red wine vinegar and toss to coat the bread and allow to soak for 10 minutes.
In a small bowl, add the tomato paste and mix in 2 tablespoons of warm water to dilute. Set aside.
Into the bowl of a food processor, add the capers, garlic, parsley and olive oil until you get a coarse chop. Add the soaked bread and tomato paste and mix until all the garlic is finely chopped. Season with salt and pepper, to taste.
Spread the mixture onto the toasted crostini slices and serve.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 323 | ||
Calories from Fat: 251 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 314.8mg | 11 % | |
Potassium 292.8mg | 8 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 14.5g | ||
Protein 3.2g | 5 % | |
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: 323
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