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Tuesday, July 1, 2008

*Bruschetta With Roasted Garlic*

Hello everyone! Today I got to stay at home and enjoy my birds and do a little relaxing. I went through my recipes and came up with this recipe for bruschetta. I have this thing for breads and garlic. I like trying out different kinds of bread and trying different kinds of toppings. This is really good. I like to serve this with Chicken Cacciatore. I think they compliment each other. Well, enjoy! Until tomarrow.


*Bruschetta With Roasted Garlic*

Servings: 24

1 Loaf French Bread
4 Tbls. Olive Oil, Divided
¼ Cup Onion, Chopped
2 Cups Tomatoes, Seeded & Chopped
½ Cup Pitted Black Olives, Chopped
5 Tbls. Fresh Cilantro, Chopped & Divided
1 Tbls. Garlic, Roasted
¼ Tsp. Salt
1/8 Tsp. Black Pepper
½ Cup Parmesan Cheese, Freshly Grated

Preheat your broiler. Cut bread, about 1 inch thick, diagonally into 24 pieces. Line a baking sheet with parchment paper and place slices on top in a single layer. Measure 2 tablespoons of olive oil in a small bowl. Use a pastry brush and brush the oil on both sides of each piece of bread.. Arrange the top shelf about 4-5 inches from heat and place tray on shelf and cook until they are lightly toasted, about 1 minute on each side. Set to the side.
In a skillet, heat the remaining olive oil on medium heat. Sauté onion about 5 minutes, until just softened. Add olives, tomatoes, 3 tablespoons cilantro, roasted garlic, salt, and pepper. Cook and stir for about 1 minute, until heated through; remove from heat. Place 2 tablespoons of mixture on the top of each slice of bread. Sprinkle each one with the grated cheese. Return tray to the broiler, about 2 minutes, until cheese begins to melt. Garnish the bruschetta with the remaining cilantro. Serve Immediately.

Per Serving: 100 Cal (34% from Fat, 13% from Protein, 53% from Carb); 3 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 14 g Carb; 1 g Fiber; 2 g Sugar; 47 mg Calcium; 1 mg Iron; 298 mg Sodium; 2 mg Cholesterol.

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