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Bruschetta With Pesto, Mozzarella and Sun-Dried Tomatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.659
Energy (kCal)1835.7116
Carbohydrates (g)56.7149
Total fats (g)159.6297
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the olive oil and the garlic in small bowl and let sit for at least 1/2 an hour; preheat the broiler; spread the bread slices on a baking sheet and then brush both sides with the olive oil; broil until golden on both sides (this will only take a couple of minutes). | 2. Place the tomatoes in a cup and cover with boiling water; after about 5 minutes, remove, pat dry and cut into long thin strips. | 3. Spread cooled brushetta with pesto of your choosing, a slice of mozzarella and a strip of sun-dried tomato. | 4. To make red pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste. | 5. To make basil pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    french baguette 1 cut 75.65 0.0 16.83 0.425
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    garlic clove 2 quartered 75.65 0.0 16.83 0.425
    mozzarella cheese 6 ounces sliced 551.1141 46.3004 23.0651 30.3963
    sun tomato 4 -6 sun-dried 75.65 0.0 16.83 0.425
    sun tomato 3 ounces sun-dried 75.65 0.0 16.83 0.425
    garlic clove 2 75.65 0.0 16.83 0.425
    basil leaf 15 75.65 0.0 16.83 0.425
    olive oil 1/3 cup 477.36 0.0 0.0 54.0
    parmesan cheese 1/3 cup grated 55.5 6.0 6.0 0.75
    basil leaf 1 cup 75.65 0.0 16.83 0.425
    pine nut 1/4 cup 227.1375 4.4145 4.6204 23.0749
    parmesan cheese 3 tablespoons grated 55.5 6.0 6.0 0.75
    oil 1/4 cup 448.95 0.0 0.1435 50.9835

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



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