Recipe - Bruschetta Pomodoro

2 cup Minced plum tomato; about
Three fourths pound)
1 One half teaspoon Capers
2 tablespoon Chopped kalamata olives
1 tablespoon Chopped red onion
1 tablespoon Chopped fresh basil
1 tablespoon Extravirgin olive oil
One fourth teaspoon Salt
One fourth teaspoon Balsamic vinegar
1/8 teaspoon Pepper
10 sl French bread baguette;
toasted, diagonally cut or sliced up
One half inch thick

1. Combine all the ingredients except French bread; cover and let stand 30
minutes. Drain the tomato mixture. Top each bread slice with 1 tablespoon
of tomato mixture. Yield: 10 servings.

CALORIES 95 (20% from fat); FAT 2.6g (sat 0.4g, mono 1.4g, poly 0.5g);
PROTEIN 2.2g; CARB 15.8g; FIBER 1.1g; CHOL 1mg; IRON 0.8mg; SODIUM 255mg;
CALCIUM 15mg. WW 2 points.

Recipe by: Cooking Light Magazine, September 1997

Posted to recipeludigest Volume 01 Number 627 by RecipeLu
recipelu@geocities.com on Jan 29, 1998