Baguettes With Scallion Olive Oil Spread

1. Soak the chopped scallions in cold water to remove their raw heat.

2. Drain well and mix with olive oil.

3. Toast the baguettes.

4. Spread the scallion olive oil on top, and season with salt and pepper to taste.

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Nutrient	Quantity
Total fats	0.57 g
Protein	5.49 g
Carbohydrates	22.02 g
Energy	96 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.012 g
Water	269.49 g
Aspartic acid	0.507 g
Calcium, Ca	216 mg
Lutein + zeaxanthin	3411 g
Fiber, total dietary	7.8 g
Carotene, beta	1794 g
Niacin	1.575 mg
Vitamin A, RAE	150 g
Arginine	0.396 g
Riboflavin	0.24 mg
Glutamic acid	1.134 g
Sodium, Na	48 mg
Total lipid (fat)	0.57 g
Manganese, Mn	0.48 mg
Proline	0.363 g
Fatty acids, total saturated 16:0	0.084 g
Choline, total	17.1 mg
Sugars, total	6.99 g
Serine	0.246 g
Fatty acids, total saturated 18:0	0.009 g
Vitamin B-6	0.183 mg
Selenium, Se	1.8 g
Ash	2.43 g
Fatty acids, total saturated 18:1 undifferentiated	0.081 g
Pantothenic acid	0.225 mg
Phenylalanine	0.177 g
Copper, Cu	0.249 mg
Thiamin	0.165 mg
Methionine	0.06 g
Iron, Fe	4.44 mg
Carbohydrate, by difference	22.02 g
Phosphorus, P	111 mg
Folate, total	192 g
Alanine	0.246 g
Valine	0.243 g
Fatty acids, total saturated 18:2 undifferentiated	0.21 g
Glycine	0.273 g
Fatty acids, total saturated 14:0	0.003 g
Zinc, Zn	1.17 mg
Isoleucine	0.231 g
Fatty acids, total polyunsaturated	0.222 g
Leucine	0.327 g
Vitamin A, IU	2991 IU
Folate, DFE	192 g
Tryptophan	0.06 g
Vitamin C, total ascorbic acid	56.4 mg
Tyrosine	0.159 g
Vitamin K (phylloquinone)	621 g
Fatty acids, total saturated	0.096 g
Histidine	0.096 g
Fatty acids, total monounsaturated	0.081 g
Threonine	0.216 g
Folate, food	192 g
Vitamin E (alpha-tocopherol)	1.65 mg
Magnesium, Mg	60 mg
Lysine	0.273 g
Potassium, K	828 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Extra virgin olive oil	0.5 cup	0	0	0
French baguette	2	0	0	0
Pepper	0	0	0	0
scallion	3	96	22.02	0.57