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Cook'n with Betty Crocker 
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Tomato Bruschetta |
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Serves: 10 Print this Recipe10 Servings (2 slices each) Prep: 10 min Bake: 15 min 1 loaf (1 pound) french or italian breads 2 tablespoons butter or margarine, softened 4 medium roma (plum) tomatoes, thinly sliced 1/4 cup sliced ripe olives 1/4 teaspoon dried basil leaves 3/4 cup crumbled feta cheese (3 ounces) 2 cloves garlic, finely chopped 1/4 cup olive or vegetable oil 1. Heat oven to 375°. Cut bread loaf horizontally in half. Place halves, cut sides up, on cookie sheet. Brush with butter. Top with tomatoes, olives, basil and cheese. 2. Mix garlic and oil. Drizzle oil mixture over cheese. Bake 12 to 15 minutes or until cheese just begins to brown. Cut into 2-inch slices. A NOTE from DR. GHOSH Skip the feta cheese during neutropenic times when your resistance is down. Try substituting a cooked cheese, such as shredded mozzarella. Joan K. shares her Recipe "When I was really fatigued, I turned to the easiest recipes possible, like these tasty bruschetta. Eating small amounts of foods more often throughout the day helped me be able to eat more overall." NUTRITION FACTS: Low fiber 1 Serving: Calories 220 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 15mg; Sodium 440mg; Potassium 110mg; Carbohydrate 24g (Dietary Fiber 2g); Protein 6g % DAILY VALUE: Vitamin A 6%; Vitamin C 2%; Calcium 10%; Iron 8%; Folic Acid 12%; Magnesium 4% DIET EXCHANGES: 1 Starch, 2 Vegetable, 2 Fat From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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