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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blend together the garlic and 4 tablespoons olive oil. (I use my mini-chopper but a mortar and pestle works too.). | 2. Chop the tomatoes as small as you can. Combine chopped-tomatoes with 1 tablespoon olive oil, and the salt, pepper and basil to taste (I use one rounded-teaspoon of dried basil). | 3. Slice the baguette in half, lengthways. Chop the two pieces into a total of 6-8 smaller portions. | 4. Divide and spread the olive oil/garlic mixture onto the soft sides of the bread. Place the bread onto an oven tray and toast for 3-4 mins (or until toasted) in a preheated oven/toaster oven at 500F/260°C. | 5. In the meantime, slice feta into thin slices - enough to cover each portion of bread. | 6. Remove toasted bread from oven and place the feta slices on the portions. | 7. Drain any water from the tomato mixture before spooning equal amounts on top of the feta. | 8. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baguette	1			-	-	-	-
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
garlic clove	2 -4			-	-	-	-
tomato	2			80.4198	17.3796	3.9316	0.8936
basil				-	-	-	-
salt				-	-	-	-
white pepper				-	-	-	-
feta				-	-	-	-

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