Italian Bread With Salsa

1. Finely chop garlic and shallot in processor. Add oil and blend until smooth. Season with salt and pepper. (Can be prepared a day ahead. Cover and refrigerate; bring to room temperature before continuing.).

2. Coarsely chop onion and basil in processor. Add tomatoes and chop coarsely, using quick turns. Transfer salsa to bowl and mix in cheese, lime juice, oil and vinegar. Season with salt and pepper. (Can be made 2 hours ahead. Cover and chill; drain before serving.).

3. Preheat broiler. Arrange bread slices on baking sheets: spread with garlic-shallot oil. Broil until brown or crisp. Place on serving platter and top with salsa.

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Nutrient	Quantity
Total fats	108.1068 g
Protein	1.094 g
Carbohydrates	13.5504 g
Energy	1010.1438 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8285 g
Water	120.2605 g
Aspartic acid	0.1199 g
Calcium, Ca	29.0025 mg
Lutein + zeaxanthin	3 g
Fiber, total dietary	1.4565 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	14.3625 g
Niacin	0.1514 mg
Vitamin A, RAE	0.9075 g
Arginine	0.0848 g
Riboflavin	0.0271 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total saturated 20:1	0.3359 g
Glutamic acid	0.2239 g
Sodium, Na	9.7475 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3563 g
Total lipid (fat)	108.1068 g
Manganese, Mn	0.126 mg
Fructose	2.4251 g
Proline	0.0226 g
Fatty acids, total saturated 16:0	12.2223 g
Sucrose	0.9603 g
Choline, total	7.2131 mg
Sugars, total	6.3388 g
Serine	0.0317 g
Fatty acids, total saturated 18:0	2.1122 g
Vitamin B-6	0.1072 mg
Selenium, Se	0.4204 g
Ash	0.4624 g
Fatty acids, total saturated 18:1 undifferentiated	76.9835 g
Pantothenic acid	0.148 mg
Phenylalanine	0.0238 g
Copper, Cu	0.0457 mg
Betaine	0.2738 mg
Thiamin	0.0458 mg
Methionine	0.0024 g
Iron, Fe	0.9183 mg
Carbohydrate, by difference	13.5504 g
Phosphorus, P	31.1425 mg
Folate, total	18.7875 g
Tocopherol, gamma	0.8964 mg
Alanine	0.0267 g
Valine	0.0208 g
Fatty acids, total saturated 18:2 undifferentiated	10.5596 g
Glycine	0.0238 g
Glucose (dextrose)	2.9609 g
Fatty acids, total saturated 14:0	0.003 g
Zinc, Zn	0.1766 mg
Isoleucine	0.0114 g
Fatty acids, total polyunsaturated	11.388 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.0261 g
Tocotrienol, alpha	0.0527 mg
Vitamin A, IU	24.1875 IU
Folate, DFE	18.7875 g
Tryptophan	0.0114 g
Vitamin C, total ascorbic acid	19.1625 mg
Phytosterols	249.93 mg
Fatty acids, total saturated 20:0	0.4471 g
Tyrosine	0.0114 g
Vitamin K (phylloquinone)	65.5882 g
Fatty acids, total saturated	14.9477 g
Histidine	0.0114 g
Fatty acids, total monounsaturated	78.8113 g
Threonine	0.0167 g
Folate, food	18.7875 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin E (alpha-tocopherol)	15.6128 mg
Magnesium, Mg	13.05 mg
Lysine	0.0365 g
Potassium, K	181.5888 mg
Cystine	0.0039 g
Fluoride, F	0.825 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.5 cup	954.72	0	108
Baguette	18 slices	0	0	0
Extra virgin olive oil	3 tablespoons	0	0	0
Balsamic vinegar	1 tablespoon	14.08	2.7248	0
Garlic Clove	2	0	0	0
lime juice	3 tablespoons	11.3438	3.8206	0.0318
shallot	1	0	0	0
rom tomato	1	0	0	0
salt black pepper	0	0	0	0
red onion	0.5	30	7.005	0.075
basil leaf	0.5 cup	0	0	0
parmigiano reggiano cheese	3 tablespoons	0	0	0