30 Jan
Rustic bread with Kalamata Olives and tomatoes
- 1 pound fresh, ripe plum tomatoes, chopped
- 3 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 1 loaf rustic, whole-grain bread
- 16 Kalamata olives, pitted and chopped
- ¼ cup fresh basil, chopped
Combine tomatoes, garlic and olive oil; let stand at room temperature for 1 hour.
Meanwhile, slice the loaf into pieces about the size of baguette slices. Toast under a preheated broiler or in a toaster oven for 2 to 3 minutes, until bread browns on both sides.
Just before serving, add olives and basil to the tomato mixture. Spoon topping into medium bowl and place in the center of a serving tray. Ring with toasted bread. Makes about 16 pieces.
PER SERVING: Calories 95 (28% fat) Fat 3 g (no sat) No cholesterol Sodium 239 mg No fiber Carbohydrates 15 g Protein 3 g
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Posted
on
Tuesday, January 30th, 2007 at 3:57 pm under
