Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 2 x 6" boboli bread shells or possibly similar Italian flat bread
- 2 Tbsp. ex-virgin extra virgin olive oil with
- 1 x clove garlic
- 2 Tbsp. fresh parmesan, grate
- 1 1/2 c. tomato/basil topping
- 1 1/2 c. roma tomatoes, seed, dice
- 1 Tbsp. fresh basil, chop
- 1 Tbsp. ex-virgin extra virgin olive oil
- 1/4 tsp salt
Direcciones
- Preheat oven to 400F. GARLIC-OIL-Let 1 clove garlic soak in 2 tb extra virgin olive oil for 1 hour before using. Line a sheet pan or possibly cookie sheet with foil. Dribble 2 tb garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 min, till warm, but not crisped or possibly dry.
- Cut the Boboli into 6 wedges or possibly 2x2" squares. Remove to a serving plate and cover, generously, with a cool tomato/basil topping, serve immediately.
- TOPPING-Blend all ingredients thoroughly and chill for 2 hrs before serving. Just prior to serving, drain in a colander or possibly strainer to eliminate excess liquid. (My
- Note: I would prefer chopped garlic mixed with the extra virgin olive oil).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 6 servings | |
| Calories 25 | |
| Calories from Fat 8 | 32% |
| Total Fat 0.94g | 1% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 150mg | 6% |
| Potassium 166mg | 5% |
| Total Carbs 2.91g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.81g | 1% |
| Protein 1.74g | 3% |
