Classic Bruschetta

recipe
Toast the bread under the broiler if you don't have a grill pan. Use a light hand to rub the garlic over the toast slices, or the pungency of the garlic will overwhelm the fruity olive oil.

Yield:

6 servings (serving size: 1 bruschetta)

Recipe from

Cooking Light

Nutritional Information

Calories 89
Caloriesfromfat 31 %
Fat 3.1 g
Satfat 0.3 g
Monofat 1.8 g
Polyfat 0.2 g
Protein 2.3 g
Carbohydrate 14.3 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 240 mg
Calcium 17 mg

Ingredients

6 ounces Italian bread, diagonally cut into 6 slices
3 garlic cloves, halved
1 tablespoon extravirgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt

Preparation

Heat a grill pan over medium-high heat. Place the bread slices in pan; cook for 2 minutes on each side or until lightly browned. Rub 1 side of each toast slice with the cut sides of garlic cloves. Discard garlic. Drizzle bread with olive oil, and sprinkle with dried oregano and salt.

Note:

Micol Negrin,

Cooking Light

July 2006
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