Bruschetta with Basil Antipasto

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I formatted some recipes from this book this wknd - definitely not low-fat.

 

 

* Exported from MasterCook *

 

Bruschetta with Basil Antipasto

 

Recipe By :Thomas DeBaggio & Susan Belsinger

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound fresh mozzarella -- torn into bite-sized pieces

2 medium tomatoes -- (about 12 ounces), cut into dice

1 cup Vidalia or other sweet onion -- thinly sliced and cut

into 1/2-inch lengths

Salt and freshly ground pepper

3 tablespoons extra-virgin olive oil -- (about)

1 cup packed basil leaves -- (generous) cut crosswise into

thin shreds

12 slices bread roughly 3 by 4 inches

3 large garlic cloves -- (3 or 4), peeled

 

The choice for this preparation is 'Genoa Green' or a sweet green basil. The

tomatoes should be peak of the season and summer ripe. The bread should be a

crusty, country-style loaf made simply with flour, yeast, water, salt, and a

little oil. The bruschetta can be served as a hearty appetizer or first course,

or as a main dish for lunch. If you want a smaller, more formal appetizer, serve

the basil antipasto on round toasts made from sliced baguettes.

 

Toss the mozzarella, tomatoes, and onion together in a mixing bowl. Generously

salt and pepper, add 2 tablespoons (15 ml) of the oil, the basil, and toss well.

Taste for seasoning.

 

Toast the bread until golden brown on both sides. Rub the toast firmly with the

garlic and drizzle lightly with the remaining oil; use a little more oil if

necessary. Evenly distribute the basil antipasto over the bruschetta and serve

immediately.

 

 

 

Source:

" BASIL, An Herb Lover's Guide "

Copyright:

" 1996 Thomas DeBaggio and Susan Belsinger "

 

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Per Serving (excluding unknown items): 35 Calories; 3g Fat (84.5% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 0 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0