Enjoy this delicious tomato bruschetta topped with olives, basil and cheese that’s ready in just 25 minutes – perfect for a side dish.
loaf (1 pound) French or Italian bread
tablespoons butter or margarine, softened
medium roma (plum) tomatoes, thinly sliced
cup sliced ripe olives
teaspoon dried basil leaves
cup crumbled feta cheese (3 ounces)
cloves garlic, finely chopped
cup olive or vegetable oil
Heat oven to 375º. Cut bread loaf horizontally in half. Place halves, cut sides
up, on cookie sheet. Brush with butter. Top with tomatoes, olives, basil and cheese.
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.
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."
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:1 Starch; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.