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Receta Bruschetta Toscana (Tuscan style Bruschetta) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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Ingredientes
- 2 tsps butter
- 1 small carrot
- 1 stick celery
- 1 small scallion
- 2 tsps tomato paste
- 1/2 cup white wine
- 3 tsps extra virgin olive oil
- 1 tblsp freshly chopped parsley
- 1 tsp capers
- Salt and pepper to taste
Direcciones
- Wash, dry, finely chop carrot, celery, scallion. Rinse capers, place on paper towel to dry. Chop capers finely together with parsley.
- In sauté pan, heat oil and 1 tsp butter, chopped scallion, chopped carrots, chopped celery. When just golden, add in wine, tomato paste and stir. Cook over low heat covered for 20 minutes, stirring frequently. Remove from heat and set aside.
- Place bread slices on cookie sheet and toast in toaster or under broiler in oven on both sides till golden color.
- Place tomato and vegetable mixture in processor and puree. Place puree in bowl and add in chopped capers, parsley and remaining softened butter. Place in sauce pan and heat for 3 minutes. Remove from heat and spread on hot bread slices.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 243g | |
| Calories 321 | |
| Calories from Fat 189 | 59% |
| Total Fat 21.45g | 27% |
| Saturated Fat 6.78g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 294mg | 12% |
| Potassium 499mg | 14% |
| Total Carbs 11.32g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.18g | 3% |
| Protein 1.56g | 2% |
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