Vegan: Classic Bruschetta With Olive Oil, Garlic, And Coarse Salt

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Classic Bruschetta With Olive Oil, Garlic, And Coarse Salt

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 6

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks

 

Amount Measure Ingredient -- Preparation Method

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

6 slices Italian bread -- (1/2-inch thick)

(about 1 ounce each)

lightly toasted or grilled on one or both

sides

1 large garlic clove -- halved

1 tablespoon extra-virgin olive oil

1/4 teaspoon coarse salt -- or to taste

 

MAKES 6 SERVINGS

 

Called fettunta in Tuscany, the original bruschetta was nothing more than

garlic bread doused with first-pressed olive oil, then sprinkled with a bit

of coarse salt. After one bite, you'll never want to go back to the

store-bought, garlic-salted variety again.

 

Rub a toasted side of each bread slice with the flat sides of the garlic

halves, then brush the same sides evenly with 1/2 teaspoon of the

oil. Sprinkle the oiled sides with a few grains of coarse salt. Serve at

room temperature.

 

Per Serving: Calories 98, Protein 3g, Total Fat 3g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 14g, Dietary Fiber 1g, Sodium 244mg

 

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