Guest guest Posted October 24, 2001 Report Share Posted October 24, 2001 * Exported from MasterCook * Catalan Tomato Bread Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 4 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 baguette -- (about 5 ounces) cut In half crosswise then cut in half horizontally 1 clove garlic -- halved 1 ripe medium tomato -- (about 6 ounces) cut in half crosswise 2 teaspoons extra-virgin olive oil Salt preferably the coarse variety Freshly ground black pepper -- to taste MAKES 4 SERVINGS The Catalan cousin of Italian bruschetta, tomato bread is a highly popular snack in both Spanish and French Catalonia. It's delicious and a resourceful way to use up any overripe, visually imperfect tomatoes sitting on the windowsill or languishing in the garden during the late summer and early fall. This recipe easily doubles to serve eight. Grill or toast the bread lightly on the cut sides. Rub the grilled sides with the flat sides of the cut garlic. Squeeze the tomato halves evenly into the toasted sides of the bread, rubbing in the tomato pulp; discard the skin. Drizzle each piece of bread with 1/2 teaspoon of the oil. Sprinkle each piece with a few grains of coarse salt, if using, or more if using the regular table variety, and season with pepper. Serve at room temperature. Per Serving: Calories 126 Protein 4g, Total Fat 3g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrate 20g, Dietary Fiber 1g, Sodium 219mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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