Recipe courtesy of Edison Mays Jr.
Recipe courtesy of Edison Mays Jr.
Watch how to make this recipe.
Bruschetta
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- Total: 15 min
- Prep: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 688
- Total Fat
- 56 g
- Saturated Fat
- 8 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 849 mg
- Total: 15 min
- Prep: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 688
- Total Fat
- 56 g
- Saturated Fat
- 8 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 849 mg
Ingredients
Directions
- Blanch the tomato in boiling, salted water for about 15 seconds. Drain and plunge into ice water. Drain and peel. Cube the tomatoes and drain again to remove excess moisture. Cut the slices of bread in half and toast them on both sides until golden brown and crispy.
- Peel the garlic and cut in halves. Rub the toasted slices of bread with the garlic and drizzle each with 1 tablespoon of olive oil. Top the slices with crushed tomato pulp. Season with salt and pepper.
- Serve immediately.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
