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Pan Catalan

Pan Catalan

This flavorful Spanish side dish is worth adding to your repertoire. Use good-quality bread and olive oil. Squeeze the tomatoes as you rub them over the bread to transfer some of the seeds and juice.

Cooking Light OCTOBER 2005

  • Yield: 4 servings (serving size: 1 slice)

Ingredients

  • 1 garlic clove, halved
  • 4 (2-ounce) slices country white bread, toasted
  • 2 plum tomatoes, halved
  • 1/4 teaspoon kosher salt
  • 1 tablespoon extravirgin olive oil

Preparation

Rub cut sides of garlic over one side of each bread slice. Discard garlic. Rub 1 side of each bread slice with cut sides of tomato halves; reserve tomatoes for another use. Sprinkle bread evenly with salt. Drizzle with oil.

Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 21%
  • Fat: 4.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 6.3g
  • Carbohydrate: 34.5g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 491mg
  • Calcium: 3mg
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Pan Catalan Recipe

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