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

[Source] Click here

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