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With tomatoes fresh from the farmers market, bruschetta makes the perfect summer appetizer.
2 cups ripe tomatoes (about 3 medium tomatoes)
1/4 cup red onion
1 large clove garlic
1 Tbs balsamic vinegar
10 – 12 leaves fresh basil
1/8 tsp salt
freshly ground black pepper to taste
1 baguette (about 18 oz. of bread)
about 2 Tbs SB Light Buttery Spread
capers for garnish
Preheat the oven to 425 degrees F.
Slice the baguette into about 27 slices, 1/2 inch thick. Peel the garlic and slice lengthwise. Rub the garlic over the top of the baguette slices. Then, spread a thin layer of SB Light Buttery Spread on top of the garlic.
Place the bread on a baking tray and toast in the oven for 5 – 7 minutes, or until the bread begins to brown slightly. Remove the bread from the oven and place on a wire rack to cool.
Finely dice the tomato and onion and add to a large bowl. Press the remaining garlic into the bowl and mix. Chop the fresh basil into small pieces and add to the bowl, along with the balsamic vinegar, salt and pepper. Stir.
Arrange the toasted baguette slices on a serving platter. Top with the tomatoes. Garnish with capers and serve immediately.
Serves 9 as an appetizer.
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Number of Servings: 9 (107 g per serving)
Weight: 962 g
Calories 186 kcal
Fat 2 g
Saturated Fat 1 g
Trans Fatty Acid 0 g
Poly Fat 1 g
Mono Fat 1 g
Cholesterol 0 mg
Sodium 422 mg
Carbohydrates 34 g
Dietary Fiber 2 g
Total Sugars 3 g
Protein 7 g