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Ингредиенты
- 2 x garlic cloves chopped or possibly pressed
- 2 Tbsp. extra-virgin extra virgin olive oil
- 24 slc crusty Italian or possibly French bread (1/2"-thick)
- Â Â (each about 2" by 4")
- 1/4 c. diced onion
- 1/4 c. diced red bell pepper
- 2 c. minced peeled tomatoes
- Â Â (fresh or possibly canned and liquid removed)
- 1/3 c. liquid removed sliced ripe olives
- 1 lb cod or possibly other mild white fish fillet skin and bones
- Â Â removed, cut into 3/4" cubes
- 2 Tbsp. chopped flat-leaf parsley
- 2 Tbsp. chopped fresh basil
- Â Â (or possibly 2 tspns dry basil)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 24 x parsley or possibly basil leaves for garnish
Инструкции
- Combine the garlic and extra virgin olive oil in a small bowl. Stir to mix and let stand 10 to 30 min. Preheat the broiler.
- Put the bread slices on a broiler pan or possibly baking sheet and broil about 4 inches from the heat till golden brown, 1 to 2 min. Turn the bread and toast the second side. (You may need to toast the bread in two batches.)
- Brush 1 side of each toast lightly with the garlic oil and reserve the remaining oil. The toasts can be cooled, then stored airtight for up to 24 hrs. If you like, reheat the toasts for 1 to 2 min in a 400 degree oven before serving.
- Heat the remaining garlic oil in a large nonstick skillet over medium high heat. Add in the onion and red pepper and saute/fry till soft, about 2 min. Add in the tomatoes and olives and cook, stirring for 2 min. Add in the cod and cook till the fish is opaque through, 3 to 5 min. Drain off and throw away excess liquid.
- Add in the parsley and basil with salt and pepper to taste and transfer to a bowl. The fish topping can be cooled, covered and refrigerated for up to 24 hrs at this point. Reheat in a microwave oven or possibly saucepan before assembling the bruschetta.
- To assemble the bruschetta, mound about 1 generous Tbsp. of hot fish topping on each toasted bread slice. Garnish with parsley or possibly basil leaf.
- This recipe yields 8 servings.
- Comments: These Italian-inspired toasts make a great do-ahead first course - tasty finger food to feed a crowd.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 8 servings | |
| Calories 167 | |
| Calories from Fat 115 | 69% |
| Total Fat 12.87g | 16% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 35mg | 1% |
| Potassium 354mg | 10% |
| Total Carbs 2.44g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.28g | 1% |
| Protein 10.65g | 17% |
