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Tomato and Basil Crostini

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.8975
Energy (kCal)359.3097
Carbohydrates (g)26.0694
Total fats (g)28.3403
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350 degrees. | 2. Peel the tomatoes: score the base of each with an "X". Dunk in rapidly boiling water for 1 minute. Dunk in ice water for 1 minute. The skin should peel right off. If not, repeat the dunking procedure. | 3. Slice the tomatoes in half and remove the seeds. | 4. Coarsely chop the tomato flesh. | 5. In small mixing bowl combine tomatoes, basil, and salt and pepper to taste. | 6. Slice the baguette into 1/2 inch thick slices. Arrange on a baking sheet. | 7. Brush the top of each slice with olive oil (you may need more than 2 tbsp, depending on the quality of your brush). | 8. Divide the tomato/basil mixture evenly between the slices. Don't make the topping more than about 1/3 inch thick. | 9. Toast in the oven for 10 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 3 120.6297 26.0694 5.8975 1.3403
    basil leaf 1/3 cup - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    baguette 1 - - - -
    salt pepper - - - -

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



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