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Prep 20min
Total20min
Ingredients9
Servings24
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Ingredients
12
slices pumpernickel bread
2
tablespoons olive oil
3
medium tomatoes, chopped (2 cups)
2
cloves garlic, finely chopped
1
tablespoon chopped fresh basil leaves
2
teaspoons olive oil
2
teaspoons balsamic vinegar
1/2
teaspoon salt
1/4
teaspoon pepper
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Steps
1
Heat oven to 450°F. With spider-shaped cookie cutter, cut 2 spider shapes from each bread slice. Brush both sides of shapes with 2 tablespoons oil. Place on ungreased cookie sheet.
2
Bake 4 minutes, turning once, until toasted.
3
Meanwhile, in small bowl, mix remaining ingredients. Arrange toasted bread on serving platter; spoon tomato mixture on each piece. Serve warm.
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Skip the pumpernickel and use crostini rounds or pita chips, or simply spoon the bruschetta topping over grilled fish.
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Nutrition Facts
Serving Size:1 Serving
Calories
50
Total Fat
2g
0%
Saturated Fat
1/2g
0%
Sodium
137mg
0%
Total Carbohydrate
7g
0%
Dietary Fiber
1g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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