Garlic Toast Topped With Farmers' Market Fresh Vegetables
- Total Time
- 30 minutes
- Rating
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Ingredients
- 8slices Italian bread, thin sliced, ¼” inch thick
- 4garlic cloves, skins removed, finely chopped
- 1basket cherry tomatoes, stems removed, washed, quartered
- 1ear of corn, boiled or grilled, kernels removed
- ¼cup olives cracked green or black, pitted, slivered
- 1bunch Italian parsley, washed, leaves only, finely chopped
- 1tablespoon red onion, finely chopped
- 1cup fresh mozzarella, dried, roughly chopped
- ¼cup balsamic vinegar
- ½cup olive oil
- Sea salt and pepper
Nutritional analysis per serving (4 servings)
465 calories; 35 grams fat; 8 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 11 grams protein; 392 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small sauce pan, reduce the balsamic vinegar by half over a low flame, about 5 minutes. Set aside to cool.
- Step 2
Heat ¼ cup olive oil in a large frying pan, add the chopped garlic and the thin slices of Italian bread. Sauté until lightly browned on both sides. Add olive oil as needed but only enough so the slices brown evenly.
- Step 3
Place the sautéed bread on the bottom of a large bowl, add the Italian parsley, corn, mozzarella, quartered cherry tomatoes and slivered olives. Drizzle with olive oil and the reduced balsamic vinegar. Season with sea salt and pepper. Serve immediately.
Private Notes