Bruschetta al Pomodoro Recipe
This is another recipe for my Bruschetta, it is a little more spicy than my other Brushcetta with Tomatoes and Basil. I give this receipe as a gift for folks who buy my Santa Fe Wrought Iron art on Etsy. www.SantaFeWroughtIron.Etsy.com. People just love the touch of thank you from me.
Ingredients
- 8 seeded, chopped roma (plum) tomatoes.
- 5 leaves chopped fresh basil
- 2 cloves minced garlic
- 1 pinch crused red pepper flakes
- 1 pinch dried oregano
- 1 pinch salt
- 1 pinch ground black pepper
- 1 tablespoon olive oil
- 1 pounds loaf of French bread or Italian style bread, baguettes work wonderful.
Directions
- Pre heat your broiler.
- In a mxing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and oilive oil. Coat the bread slices with oil oil, put under broiler for a couple minutes til toasty.
- Take out of broiler and place Bruschetta on each slice. Place back into broiler for 2 to 3 minutes and serve.
- Serve with a cold Pinot Grigio glass of wine.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 8 servings | |
| Calories 179 | |
| Calories from Fat 25 | 14% |
| Total Fat 2.76g | 3% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 388mg | 16% |
| Potassium 75mg | 2% |
| Total Carbs 32.11g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.46g | 1% |
| Protein 6.68g | 11% |
_medium.jpg "Stacy Coltrin")
