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Oven-Roasted Tomato and Chevre Bruschetta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2504
Energy (kCal)1.8285
Carbohydrates (g)0.2107
Total fats (g)0.0509
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Arrange tomatoes, skin side down, in a single layer of a jelly roll pan coated with cooking spray. Sprinkle evenly with sale; coata lightly with cooking spray. Bake for 2 hours. Turn oven off; cool tomatoes in closed oven for at least 1 hour. Remove from baking sheet. | 3. Preheat oven to 400 degrees. | 4. Arrange bread slices on a single layer on a baking sheet; brush evenly with oil. Bake at 400 degrees for 14 minutes or until toasted. Rub each slice with cut sides of garlic; discard garlic. Spread about 1 tsp cheese on each bread slice; top each serving with 1 tomato half. Sprinkle each serving with about 1/2 tsp basil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plum tomato 12 halved - - - -
    cooking spray - - - -
    kosher salt 1/2 teaspoon - - - -
    french baguette 24 sliced - - - -
    extra virgin olive oil 1 tablespoon - - - -
    garlic clove 1 halved - - - -
    goat cheese 1/2 cup soft - - - -
    basil 3 tablespoons sliced 1.8285 0.2107 0.2504 0.0509

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



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