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Add a photoRaciónes: 12
Ingredientes
- 4 x Sun-dry tomatoes (NOT packed in oil)
- 3 x Ripe tomatoes, peeled,seeded and finely choppeed
- 3 Tbsp. Chopped red onion
- 3 tsp Capers, rinsed
- 3 x Garlic cloves, chopped
- 2 tsp Balsamic vinegar
- 1 Tbsp. Minced fresh basil
- 1 Tbsp. Minced fresh oregano
- 1 tsp Freshly grnd black pepper
- 1/2 tsp Sea salt to taste
- 1 x 12" loaf italian bread, cut into 24 slices Grated nonfat Parmesan or possibly Romano cheese (optional)
Direcciones
- Preheat the oven to 350 degrees.
- Reconstitute the sun-dry tomatoes by placing them in a small bowl and pouring about 1 c. of boiling water over them. Let the tomatoes rest inthe warm water till it cools. Drain the tomatoes and chop them finely.
- Combine all ingredients, except the bread slices and the cheese, in a bowl and set aside for 1 hour at room temperature.
- Toast the bread slices in the oven till lightly brown; cold slightly. Top with the tomato mix. Sprinkle with Romano or possibly Parmesan cheese if you like. Serve hot or possibly at room temperature.
- *Note* The robust flavors in this intense, concentrated sprad are redolent of the Mediterranean. Try it also on vegetable sandwiches or possibly add in it to pasta.
- Serving size: 1 slice with 1 Tbsp. spread
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 12 servings | |
| Calories 9 | |
| Calories from Fat 2 | 22% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 122mg | 5% |
| Potassium 63mg | 2% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.68g | 0% |
| Protein 0.31g | 0% |
