Bruschetta With Sun Dried Tomatoes And Capers Recipe
Servings: 1
Ingredients
- 4 x Sun-dry tomatoes (not packed in oil)
- 3 x Ripe tomatoes, peeled, seeded, and diced
- 3 Tbsp. Chopped red onion
- 3 tsp Capers, rinsed
- 3 x Garlic cloves, chopped
- 2 tsp Balsamic vinegar
- 1 Tbsp. Fresh minced basil
- 1 Tbsp. Fresh minced oregano
- 1 tsp Freshly grnd black pepper
- 1/2 tsp Sea salt to taste
- 1 x 12-inch loaf Italian bread, cut into 24 slices Grated low-fat Parmesan or possibly Romano cheese (optional)
Directions
- Cost: $ -
- Preparation Time: 15 min
- Difficulty Level: 2 -
- Servings: 24Slices
- 1. Preheat oven to 350F.
- 2. Reconstitute the sun-dry tomatoes by placing them in a small bowl and pouring about 1 c. boiling water over them. Let the tomatoes rest in the warm water till it cools. Drain the tomatoes and chop them finely.
- 3. Combine all the ingredients, except the bread slices and the cheese, in a bowl and set aside for 1 hour at room temperature.
- 4. Toast the bread slices in the oven till lightly browned; cold slightly.
- Top with the tomato mix. Sprinkle the Romano or possibly Parmesan cheese if you like. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 255g | |
| Calories 106 | |
| Calories from Fat 21 | 20% |
| Total Fat 2.56g | 3% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1466mg | 61% |
| Potassium 762mg | 22% |
| Total Carbs 20.4g | 5% |
| Dietary Fiber 5.4g | 18% |
| Sugars 8.16g | 5% |
| Protein 3.76g | 6% |
