Olive Bruschetta

1. Lightly toast baguette slices on both sides in broiler. While still hot, rub with garlic cloves and then brush lightly with some of the olive oil.

2. In bowl, combine olives, tomatoes, onion, capers, vinegar and remaining olive oil, and toss. Season with pepper.

3. Spoon mixture on top of bread slices and serve.

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Nutrient	Quantity
Total fats	1.3796 g
Protein	6.1488 g
Carbohydrates	30.7692 g
Energy	150.83 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0478 g
Water	248.896 g
Aspartic acid	0.3716 g
Calcium, Ca	80.37 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Lutein + zeaxanthin	15.96 g
Fiber, total dietary	4.5 g
Fatty acids, total saturated 22:0	0.0014 g
Carotene, beta	623.89 g
Niacin	2.6226 mg
Vitamin A, RAE	57.6 g
Fatty acids, total trans-polyenoic	0.0017 g
Arginine	0.1354 g
Riboflavin	0.167 mg
Tocopherol, beta	0.0174 mg
Fatty acids, total polyunsaturated 15:0	0.0009 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0392 g
Fatty acids, total saturated 20:1	0.0046 g
Glutamic acid	1.002 g
Sodium, Na	173.92 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0093 g
Total lipid (fat)	1.3796 g
Manganese, Mn	0.6245 mg
Fructose	1.7425 g
Proline	0.051 g
Fatty acids, total saturated 16:0	0.1914 g
Fatty acids, total saturated 8:0	0.0017 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.3918 g
Sucrose	0.792 g
Choline, total	25.783 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0003 g
Fatty acids, total polyunsaturated 18:1 t	0.0058 g
Sugars, total	12.3059 g
Serine	0.0744 g
Fatty acids, total saturated 10:0	0.011 g
Fatty acids, total saturated 18:0	0.0796 g
Fatty acids, total saturated 20:4 undifferentiated	0.0009 g
Vitamin B-6	0.274 mg
Selenium, Se	9.472 g
Ash	1.8064 g
Fatty acids, total saturated 18:1 undifferentiated	0.2259 g
Pantothenic acid	0.9984 mg
Phenylalanine	0.0758 g
Copper, Cu	0.2393 mg
Betaine	24.788 mg
Thiamin	0.2652 mg
Methionine	0.0196 g
Iron, Fe	2.0981 mg
Carbohydrate, by difference	30.7692 g
Phosphorus, P	116.81 mg
Folate, total	56.05 g
Dihydrophylloquinone	0.203 g
Tocopherol, gamma	0.4466 mg
Fatty acids, total saturated 4:0	0.0023 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0006 g
Alanine	0.078 g
Valine	0.0726 g
Fatty acids, total saturated 18:2 undifferentiated	0.5446 g
Glycine	0.074 g
Carotene, alpha	140.4 g
Glucose (dextrose)	2.0922 g
Fatty acids, total saturated 14:0	0.0081 g
Zinc, Zn	0.6071 mg
Isoleucine	0.0634 g
Maltose	0.4872 g
Tocopherol, delta	0.0957 mg
Fatty acids, total saturated 12:0	0.0055 g
Fatty acids, total polyunsaturated	0.5941 g
Fatty acids, total polyunsaturated 17:1	0.0006 g
Leucine	0.0992 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0017 g
Tocotrienol, alpha	0.0639 mg
Vitamin A, IU	1157.78 IU
Folate, DFE	60.11 g
Tryptophan	0.0274 g
Vitamin C, total ascorbic acid	48.098 mg
Phytosterols	12 mg
Folic acid	5.8 g
Fatty acids, total polyunsaturated 16:1 c	0.0075 g
Fatty acids, total polyunsaturated 18:1 c	0.1572 g
Fatty acids, total saturated 20:0	0.0023 g
Fatty acids, total saturated 6:0	0.0003 g
Starch	10.4458 g
Tyrosine	0.049 g
Vitamin K (phylloquinone)	19.921 g
Fatty acids, total saturated	0.3093 g
Histidine	0.0436 g
Fatty acids, total monounsaturated	0.2404 g
Threonine	0.0708 g
Folate, food	50.25 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Fatty acids, total polyunsaturated 24:0	0.0012 g
Vitamin E (alpha-tocopherol)	0.7551 mg
Fatty acids, total trans	0.0075 g
Fatty acids, total trans-monoenoic	0.0058 g
Magnesium, Mg	39.05 mg
Lysine	0.1104 g
Potassium, K	535.33 mg
Cystine	0.032 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Baguette	1	77.43	14.1172	0.9396
Tomato	1 cup	41.4	9.18	0.36
black pepper	0	0	0	0
Garlic Clove	6	0	0	0
red onion	0.5 cup	32	7.472	0.08
star extra virgin olive oil	0.5 cup	0	0	0
star spanish olive	1 jar	0	0	0
star caper	1 tablespoon	0	0	0
star balsamic vinegar	3 tablespoons	0	0	0