Bea'S Pesto Bruschetta

1. Preheat oven to 375 degrees Farenheit.

2. Mix together butter, pesto and garlic.

3. Spread butter mixture over bread slices.

4. Mix together tomatoes and parsley.

5. Top bread slices with tomato and parsley mixture.

6. Sprinkle with salt and pepper.

7. Place on a baking sheet and cook for 15 minutes.

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Nutrient	Quantity
Total fats	51.4105 g
Protein	13.8747 g
Carbohydrates	23.0651 g
Energy	586.5 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.7046 g
Water	38.6478 g
Aspartic acid	1.0395 g
Calcium, Ca	372.935 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0087 g
Lutein + zeaxanthin	682.2725 g
Fiber, total dietary	7.1122 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0025 g
Fatty acids, total saturated 22:0	0.0601 g
Carotene, beta	777.245 g
Niacin	4.1781 mg
Vitamin A, RAE	66.5825 g
Fatty acids, total trans-polyenoic	0.0453 g
Arginine	1.6432 g
Riboflavin	0.4864 mg
Fatty acids, total polyunsaturated 15:0	0.0161 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.4217 g
Fatty acids, total saturated 20:1	0.1468 g
Glutamic acid	2.4587 g
Sodium, Na	683.99 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1752 g
Total lipid (fat)	51.4105 g
Manganese, Mn	1.2561 mg
Fructose	1.3702 g
Proline	0.4995 g
Fatty acids, total saturated 16:0	5.3127 g
Fatty acids, total polyunsaturated 16:1 t	0.0043 g
Fatty acids, total saturated 8:0	0.0136 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	9.863 g
Choline, total	2.248 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.018 g
Fatty acids, total polyunsaturated 18:1 t	0.044 g
Sugars, total	1.7126 g
Serine	0.6014 g
Fatty acids, total saturated 10:0	0.0343 g
Fatty acids, total saturated 18:0	2.1766 g
Vitamin B-6	0.3672 mg
Selenium, Se	4.6892 g
Ash	5.2457 g
Fatty acids, total saturated 18:1 undifferentiated	16.7481 g
Pantothenic acid	0.6517 mg
Phenylalanine	0.5847 g
Copper, Cu	1.0486 mg
Thiamin	0.849 mg
Methionine	0.3601 g
Iron, Fe	2.1767 mg
Carbohydrate, by difference	23.0651 g
Phosphorus, P	525.835 mg
Folate, total	78.95 g
Tocopherol, gamma	16.2754 mg
Fatty acids, total saturated 4:0	0.0279 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0006 g
Fatty acids, total saturated 22:1 undifferentiated	0.0025 g
Alanine	0.5729 g
Valine	0.6253 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0031 g
Fatty acids, total saturated 18:2 undifferentiated	22.3412 g
Glycine	0.7518 g
Glucose (dextrose)	0.2418 g
Fatty acids, total saturated 14:0	0.211 g
Zinc, Zn	3.3234 mg
Isoleucine	0.4806 g
Tocopherol, delta	6.3426 mg
Fatty acids, total saturated 12:0	0.0391 g
Fatty acids, total polyunsaturated	24.0709 g
Fatty acids, total saturated 14:1	0.0124 g
Fatty acids, total polyunsaturated 17:1	0.0149 g
Leucine	0.8487 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0453 g
Vitamin A, IU	1342.29 IU
Folate, DFE	60.97 g
Tryptophan	0.2405 g
Vitamin C, total ascorbic acid	4.4705 mg
Phytosterols	0.0625 mg
Fatty acids, total polyunsaturated 16:1 c	0.0843 g
Fatty acids, total polyunsaturated 18:1 c	5.9607 g
Fatty acids, total saturated 20:0	0.0719 g
Fatty acids, total saturated 6:0	0.0223 g
Starch	0.0434 g
Fatty acids, total polyunsaturated 22:1 t	0.0025 g
Tyrosine	0.4559 g
Vitamin K (phylloquinone)	140.809 g
Fatty acids, total saturated	8.208 g
Histidine	0.3254 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0632 g
Fatty acids, total monounsaturated	17.1113 g
Threonine	0.459 g
Folate, food	78.95 g
Fatty acids, total polyunsaturated 17:0	0.0273 g
Fatty acids, total polyunsaturated 24:0	0.0205 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0012 g
Cryptoxanthin, beta	8.06 g
Vitamin E (alpha-tocopherol)	2.8748 mg
Fatty acids, total trans	0.0961 g
Fatty acids, total trans-monoenoic	0.0508 g
Magnesium, Mg	85.275 mg
Lysine	0.3695 g
Potassium, K	412.315 mg
Cystine	0.222 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	0.25 cup	342	15.714	28.8
Parsley	1 teaspoon	0.45	0.0791	0.0099
Pepper	0	0	0	0
Garlic Clove	3	13.41	2.9754	0.045
plum tomato	4	0	0	0
italian bread	1 loaf	0	0	0
basil pesto	0.25 cup	0	0	0