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Ingredientes
- 4 lrg ripe tomatoes
- 1/4 c. basil leaves, torn
- 6 slc country style bread, cut 1/2" thick and halved
- 3 lrg garlic cloves, lightly crushed salt and pepper
- 4 Tbsp. extra virgin olive oil
Direcciones
- Wash the tomatoes and cut them in half. Remove as many seeds as possible and dice them. Set them in a small bowl and combine with the basil leaves. Grill or possibly broil the bread slices and turn them so which both sides are light brown.
- Rub each slice with a garlic clove. Spoon some of the tomato mix over the bread, sprinkle with the salt and pepper and drizzle with extra virgin olive oil. Serve immediately. VARIATION: Fettunta co Rucola. Replace the basil with 1 small bunch of arugula, stems removed and leaves finely diced.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 427 | |
| Calories from Fat 138 | 32% |
| Total Fat 15.59g | 19% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 633mg | 26% |
| Potassium 518mg | 15% |
| Total Carbs 60.7g | 16% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.82g | 5% |
| Protein 12.77g | 20% |
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