Roasting tomatoes brings out their inherent sweetness.
| Prep Time: | 15 minutes |
| Ready in: | 1 hour |
| Yield: | 14 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 3 pints cherry tomatoes | |
| 1 tablespoon extra-virgin olive oil | |
| 3 cloves minced garlic | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon freshly ground pepper | |
| 1/4 cup sliced fresh basil | |
| 1 tablespoon red-wine vinegar | |
| 14 slices baguette (preferably whole-wheat), toasted | |
| Anchovy fillets, Kalamata olives or sliced fresh basil for garnish | |
Recipe Directions
- Preheat oven to 325°F.
- Toss tomatoes with oil, garlic, salt and pepper. Place on a baking sheet and roast until broken down, 45 to 55 minutes.
- Combine the roasted tomatoes with basil and vinegar.
- Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.
Health Advantages: diabetes appropriate, heart healthy, low sat fat, low cholesterol, low sodium, low carb, low calorie, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 14 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 69 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 13 g | Dietary Fiber: | 3 g | Cholesterol: | 0 mg | |||
| Fat: | 1 g | Sodium: | 178 mg | Saturated Fat: | 0 g | |||
| Protein: | 3 g | Potassium: | 157 mg | Monounsaturated Fat: | 1 g | |||
| Nutrition Bonus: | Vitamins A & C, potassium, magnesium. | |||||||
| Exchanges: | 1 starch | |||||||
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Slow-Roasted Cherry Tomato Bruschetta
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