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Basic Bruschetta

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BASIC BRUSCHETTA
 Categories: Miamiherald, Breads, Ethnic, Italian, Vegan
      Yield: 4 Servings
 
      8    1/4" thick slices crusty
           -bread
      3 cl Garlic; cut in half length
           -wise
    1/3 c  Extra-virgin olive oil
           Salt
 
  Toast the bread lightly on both sides under a broiler or on a grill.
  While still hot, rub each slice on one side with garlic, pressing
  hard to release the juices into the bread. Sprinkle with salt to
  taste. Serve as is or spoon on topping of your choice.
  
  Tomato and herb topping: Stir together 1/4 c extra-virgin olive oil; 1
  sweet ripe tomato, seeded and chopped; 1/2 teaspoon finely chopped
  fresh thyme; 1 tablespoon finely chopped fresh basil and salt and
  pepper to taste.
  
  Lemon, caper, and olive topping: Stir together 1/4 cup extra-virgin
  olive oil; 1 tablespoon freshly squeezed lemon juice; 3 tablespoons
  chopped pitted imported green olives and 2 teaspoons drained small
  capers.
  
  Nutritional info per serving for plain bruschetta: 412 cal; 6g pro,
  35g carb, 27g fat (60%)
  
  Source: Italy, the Vegetarian Table by Julia Della Croce (Chronical)
  Miami Herald, 9/7/95 format: 8/7/96; Lisa Crawford
 
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