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Bruschetta With Ricotta and Olive-Tomato Relish

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.1083
Energy (kCal)871.44
Carbohydrates (g)16.9011
Total fats (g)64.4303
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees. | 2. In a small bowl, combine tomatoes with shallot, parsley, oregano, vinegar, lemon zest, red pepper and the 2 tablespoons of oil. Season with salt. | 3. Brush bread slices on both sides with oil and bake for about 10 minutes, until golden and crisp. Rub lightly with garlic clove. | 4. Preheat broiler and position a rack 6" from heat. Spread ricotta in a shallow medium gratin dish in a 3/4" thick layer. Drizzle with oil and brown for about 10 minutes, turning the dish occasionally, until ricotta is bubbling and brown. Remove from oven, spoon relish on, and top with chopped olives. Serve with garlic toasts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sun tomato oil 1/2 cup drained sun-dried sliced packed - - - -
    shallot 2 teaspoons minced 4.8 1.12 0.1667 0.0067
    italian parsley 2 teaspoons minced - - - -
    oregano 1 teaspoon chopped 2.65 0.6892 0.09 0.0428
    red wine vinegar 1 teaspoon 0.95 0.0135 0.002 0.0
    lemon zest 1/2 teaspoon grated - - - -
    red pepper flake 1/4 teaspoon crushed - - - -
    extra virgin olive oil 2 tablespoons - - - -
    baguette 12 slices - - - -
    garlic clove 1 - - - -
    ricotta cheese 2 cups 863.04 15.0784 55.8496 64.3808
    black olive 1/4 cup pitted chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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