Tomato Brushetta, Lo Cal
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
french or italian |
|
| 2 | cloves |
garlic
halved |
|
| 1 | teaspoon |
olive oil
|
|
| 2 | tablespoons |
onions
minced |
|
| 1 | each |
tomatoes
diced |
|
| 1 | pinch |
oregano
ried |
*
|
| 1 | pinch |
black pepper
ground |
*
|
| 2 | teaspoons |
Parmesan cheese
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
french or italian |
|
| 2 | cloves |
garlic
halved |
|
| 5 | ml |
olive oil
|
|
| 3E+1 | ml |
onions
minced |
|
| 1 | each |
tomatoes
diced |
|
| 1 | pinch |
oregano
ried |
*
|
| 1 | pinch |
black pepper
ground |
*
|
| 1E+1 | ml |
Parmesan cheese
optional |
|
Directions
Toast bread.
Rub one side of hot toast with cut side of garlic.
Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender.
Add tomato, oregano and pepper, stir.
Spoon tomato mixture over garlic side of hot toast and serve immediately.
Alternatively, sprinkle with Parmesan and broil for 1 minute.
