Bruschetta
By lknowles
This recipe works best with very ripe tomatoes. Try it in late summer when vine ripened tomatoes are abundant

Ingredients
- 4 Large Tomatoes
- 1 Cup Mozzarella Cheese, Finely Diced
- 1/3 Cup Fresh Basil, Chopped
- 3 Medium Garlic Cloves, Minced
- 2 Tbsp Fresh Parsley, Chopped
- 2 Tbsp Olive Oil
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1 Loaf Crusty Italian Bread
- 3 Garlic Cloves
Details
Servings 8
Preparation
Step 1
Prepare grill or preheat oven to broil. Cut tomatoes in half horizontally and squeeze out seeds. Cut tomato into very small dice. Place in a colander and drain 30 minutes. Transfer tomatoes to a bowl and add mozzarella, basil, garlic, parsley, olive oil, salt and pepper. Cut bread into 1/2 inch slices. Lightly crush garlic cloves with the side of a large knife or cleaver. Remove peel. Rub bread with cloves and toast both sides on a grill or under broiler. To serve: transfer tomato mixture to a small bowl placed in the center of a platter, surround with toasted bread.
Per Serving: 89 Cal (58% from Fat, 19% from Protein, 23% from Carb); 4 g Protein; 6 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 5 g Carb; 1 g Fiber; 164 mg Calcium; 2 mg Iron; 242 mg Sodium; 8 mg Cholesterol; AccuPoints = 2.0
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