Better Bruschetta

1. Preheat oven to 400°F.

2. In a large bowl, add all ingredients from tomatoes through garlic salt, set aside.

3. Slice french bread into 1/2 inch wide slices and place in the oven for about 4 minutes.

4. Top each slice of bread with a small piece of mozzarella cheese and place under the broiler for an additional 3-4 minutes, keep your eye on it!

5. Put 4 or 5 slices of bread on a plate and top with some of the tomato mixture (about a cup or so) making sure to scoop some of the juices too.

6. Sprinkle with asiago and Romano cheese.

7. Eat!

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Nutrient	Quantity
Total fats	7.8167 g
Protein	14.7448 g
Carbohydrates	1.7645 g
Energy	137.8177 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0944 g
Water	31.148 g
Aspartic acid	0.5801 g
Calcium, Ca	340.1718 mg
Lutein + zeaxanthin	5.221 g
Fiber, total dietary	0.291 g
Carotene, beta	23.1265 g
Niacin	0.3466 mg
Vitamin A, RAE	36.0265 g
Arginine	0.3355 g
Riboflavin	0.1495 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Glutamic acid	2.0863 g
Sodium, Na	425.7522 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1216 g
Total lipid (fat)	7.8167 g
Manganese, Mn	0.1524 mg
Fructose	0.0026 g
Proline	1.0703 g
Fatty acids, total saturated 16:0	2.0912 g
Fatty acids, total saturated 8:0	0.078 g
Sucrose	0.0002 g
Choline, total	22.9125 mg
Sugars, total	0.2144 g
Serine	0.5263 g
Fatty acids, total saturated 10:0	0.1906 g
Fatty acids, total saturated 18:0	0.6941 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.0614 mg
Selenium, Se	8.9272 g
Ash	2.2967 g
Vitamin D	5.67 IU
Fatty acids, total saturated 18:1 undifferentiated	1.9962 g
Pantothenic acid	0.1363 mg
Phenylalanine	0.4899 g
Copper, Cu	0.0946 mg
Betaine	0.1024 mg
Thiamin	0.0457 mg
Retinol	34.015 g
Methionine	0.2426 g
Iron, Fe	0.7267 mg
Carbohydrate, by difference	1.7645 g
Phosphorus, P	268.277 mg
Folate, total	6.43 g
Tocopherol, gamma	0.0754 mg
Fatty acids, total saturated 4:0	0.3841 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Lycopene	0.23 g
Alanine	0.2713 g
Cholesterol	43.6507 mg
Valine	0.6252 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.0979 g
Glycine	0.1619 g
Carotene, alpha	0.138 g
Glucose (dextrose)	0.0028 g
Fatty acids, total saturated 14:0	0.8616 g
Zinc, Zn	1.0284 mg
Isoleucine	0.4819 g
Fatty acids, total saturated 12:0	0.2594 g
Fatty acids, total polyunsaturated	0.2278 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.8823 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	152.2763 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	6.43 g
Tryptophan	0.1223 g
Phytosterols	1.058 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.1441 g
Tyrosine	0.5088 g
Vitamin B-12	0.6008 g
Vitamin K (phylloquinone)	2.5345 g
Fatty acids, total saturated	4.9041 g
Histidine	0.3508 g
Fatty acids, total monounsaturated	2.2555 g
Threonine	0.3348 g
Folate, food	6.43 g
Vitamin D (D2 + D3)	0.1418 g
Cryptoxanthin, beta	0.2875 g
Vitamin D3 (cholecalciferol)	0.1418 g
Vitamin E (alpha-tocopherol)	0.2189 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	19.2567 mg
Lysine	0.8366 g
Potassium, K	104.8312 mg
Cystine	0.0609 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	3 ounces	0	0	0
Extra virgin olive oil	0.25 cup	25.2167	0	0.1417
French bread	1 loaf	0	0	0
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	5	0	0	0
romano cheese	1 ounce	109.7145	1.0291	7.6375
rom tomato	10	25.2167	0	0.1417
kosher salt	0.5 teaspoon	25.2167	0	0.1417
asiago cheese	1 ounce	25.2167	0	0.1417
garlic salt	0.25 teaspoon	25.2167	0	0.1417
basil leaf	1 ounce	25.2167	0	0.1417
purple onion	0.5 cup	25.2167	0	0.1417