Garlic Toast Topped With Farmers' Market Fresh Vegetables
Published August 25, 2009
- Total Time
- 30 minutes
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Ingredients
8 slices Italian bread, thin sliced, ¼” inch thick
4 garlic cloves, skins removed, finely chopped
1 basket cherry tomatoes, stems removed, washed, quartered
1 ear of corn, boiled or grilled, kernels removed
¼ cup olives cracked green or black, pitted, slivered
1 bunch Italian parsley, washed, leaves only, finely chopped
1 tablespoon red onion, finely chopped
1 cup fresh mozzarella, dried, roughly chopped
¼ cup balsamic vinegar
½ cup olive oil
Sea salt and pepper
Nutritional analysis per serving (4 servings)
28 grams carbs; 22 milligrams cholesterol; 465 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 35 grams fat; 2 grams fiber; 392 milligrams sodium; 11 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small sauce pan, reduce the balsamic vinegar by half over a low flame, about 5 minutes. Set aside to cool.
- Step 2
Heat ¼ cup olive oil in a large frying pan, add the chopped garlic and the thin slices of Italian bread. Sauté until lightly browned on both sides. Add olive oil as needed but only enough so the slices brown evenly.
- Step 3
Place the sautéed bread on the bottom of a large bowl, add the Italian parsley, corn, mozzarella, quartered cherry tomatoes and slivered olives. Drizzle with olive oil and the reduced balsamic vinegar. Season with sea salt and pepper. Serve immediately.
Private Notes