Italian Bruschetta Caprese Recipe
Servings: 6
Ingredients
- 2 x Boboli bread shells - (6" dia ea) (or possibly Italian flat bread)
- 2 Tbsp. grated fresh Parmesan cheese
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 x garlic clove
- 1 1/2 c. diced seeded Roma tomatoes
- 1 Tbsp. minced fresh basil
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1/4 tsp salt
Directions
- For the Garlic Oil: Let garlic soak in the 2 Tbsp. extra virgin olive oil for 1 hour before using.
- Preheat oven to 400 degrees.
- Line a cookie sheet with foil. Dribble 2 Tbsp. 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.
- Remove to a serving plate and cover, generously, with the cool Tomato-Basil Topping; serve warm.
- For the Tomato-Basil Topping: Blend all ingredients thoroughly and refrigeratefor 2 hrs before serving. Just prior to serving, drain to eliminate excess liquid.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 6 servings | |
| Calories 74 | |
| Calories from Fat 64 | 86% |
| Total Fat 7.3g | 9% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 124mg | 5% |
| Potassium 85mg | 2% |
| Total Carbs 1.55g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.91g | 1% |
| Protein 0.98g | 2% |
