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Prep 10min
Total25min
Servings10
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Ingredients
1
loaf (1 pound) French or Italian bread
2
tablespoons butter or margarine, softened
4
medium roma (plum) tomatoes, thinly sliced
1/4
cup sliced ripe olives
1/2
teaspoon dried basil leaves
3/4
cup crumbled feta cheese (3 ounces)
2
cloves garlic, finely chopped
1/4
cup olive or vegetable oil
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Steps
1
Heat oven to 375°. Cut bread loaf horizontally in half. Place halves, cut sides
up, on cookie sheet. Brush with butter. Top with tomatoes, olives, basil and cheese.
2
Mix garlic and oil. Drizzle oil mixture over cheese. Bake 12 to 15 minutes or
until cheese just begins to brown. Cut into 2-inch slices.
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Joan K. Shares her Recipe "When I was really fatigued, I turned to the easiest recipes possible, like these tasty bruschetta. Eating small amounts of foods more often throughout the day helped me be able to eat more overall."
Low fiber
A Note FROM Dr. Ghosh
Skip the feta cheese during neutropenic times when your resistance is down. Try
substituting a cooked cheese, such as shredded mozzarella.
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Nutrition Facts
Serving Size:1 Serving
Calories
220
Calories from Fat
110
Total Fat
12g
Saturated Fat
4g
Cholesterol
15mg
Sodium
440mg
Potassium
110mg
Total Carbohydrate
24g
Dietary Fiber
2g
Protein
6g
% Daily Value*:
Exchanges:
1 Starch; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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