Triple-Tomato Bruschetta

1. Preheat oven to 350 degrees.

2. Using 2 Tbsp olive oil brush 1 side of each bread slice; rub with garlic.

3. Transfer to ungreased cookie sheet.

4. Bake until lightly toasted, 5-8 minutes.

5. Meanwhile, combine fresh and sun-dried tomatoes with basil, pepper, and remaining oil.

6. Top toasts with tomato mixture.

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Nutrient	Quantity
Total fats	94.39 g
Protein	179.5307 g
Carbohydrates	866.5341 g
Energy	5019.5116 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.4794 g
Water	552.2332 g
Aspartic acid	0.0188 g
Calcium, Ca	874.6036 mg
Lutein + zeaxanthin	752.3852 g
Fiber, total dietary	36.8317 g
Fatty acids, total saturated 22:0	0.1364 g
Carotene, beta	1.0412 g
Niacin	80.3719 mg
Vitamin A, RAE	0.0776 g
Fatty acids, total trans-polyenoic	0.0334 g
Arginine	0.0199 g
Riboflavin	7.1262 mg
Tocopherol, beta	0.5598 mg
Fatty acids, total polyunsaturated 15:0	0.05 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.0512 g
Fatty acids, total saturated 20:1	0.268 g
Glutamic acid	0.0283 g
Sodium, Na	10043.0075 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8614 g
Total lipid (fat)	94.39 g
Manganese, Mn	9.7113 mg
Fructose	8.5075 g
Proline	0.0071 g
Fatty acids, total saturated 16:0	12.1555 g
Fatty acids, total saturated 8:0	0.017 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	13.1438 g
Sucrose	0.0001 g
Choline, total	134.3305 mg
Fatty acids, total polyunsaturated 18:1 t	0.05 g
Sugars, total	77.0934 g
Serine	0.0069 g
Fatty acids, total saturated 10:0	0.0336 g
Fatty acids, total saturated 18:0	3.3573 g
Vitamin B-6	1.8226 mg
Selenium, Se	477.4881 g
Ash	32.7507 g
Fatty acids, total saturated 18:1 undifferentiated	44.2254 g
Pantothenic acid	7.6113 mg
Phenylalanine	0.0068 g
Copper, Cu	2.5482 mg
Betaine	0.0796 mg
Thiamin	11.8491 mg
Methionine	0.0026 g
Iron, Fe	65.6001 mg
Carbohydrate, by difference	866.5341 g
Phosphorus, P	1756.4442 mg
Folate, total	2051.7789 g
Tocopherol, gamma	5.1375 mg
Lycopene	0.0575 g
Alanine	0.0058 g
Valine	0.0103 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	18.4576 g
Glycine	0.0073 g
Carotene, alpha	0.0345 g
Glucose (dextrose)	6.6727 g
Fatty acids, total saturated 14:0	0.1002 g
Zinc, Zn	17.3854 mg
Isoleucine	0.0076 g
Maltose	61.716 g
Tocopherol, delta	1.1676 mg
Fatty acids, total saturated 12:0	0.0337 g
Fatty acids, total polyunsaturated	19.9542 g
Fatty acids, total polyunsaturated 17:1	0.0842 g
Leucine	0.0121 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0334 g
Tocotrienol, alpha	0.0024 mg
Vitamin A, IU	18.5226 IU
Folate, DFE	2835.7389 g
Tryptophan	0.0022 g
Vitamin C, total ascorbic acid	0.936 mg
Phytosterols	119.6045 mg
Folic acid	1117.56 g
Fatty acids, total polyunsaturated 16:1 c	0.1835 g
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	5.6731 g
Fatty acids, total saturated 20:0	0.2903 g
Tocotrienol, beta	9.8412 mg
Starch	737.7564 g
Tyrosine	0.0038 g
Vitamin K (phylloquinone)	44.7056 g
Fatty acids, total saturated	16.2867 g
Histidine	0.0039 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0167 g
Fatty acids, total monounsaturated	45.4395 g
Threonine	0.0054 g
Folate, food	934.2189 g
Fatty acids, total polyunsaturated 17:0	0.0619 g
Fatty acids, total polyunsaturated 24:0	0.0334 g
Cryptoxanthin, beta	0.0719 g
Vitamin E (alpha-tocopherol)	11.2572 mg
Fatty acids, total trans	0.0834 g
Fatty acids, total trans-monoenoic	0.05 g
Magnesium, Mg	535.0016 mg
Lysine	0.0089 g
Potassium, K	1967.9509 mg
Cystine	0.0024 g
Fluoride, F	0.0983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	4 tablespoons	477.36	0	54
Tomato	2 cup	0	0	0
French bread	12 slices	4536.96	865.3584	40.3656
Pepper	0 teaspoon	0.7216	0.1839	0.0094
basil leaf	0.25 cup	0	0	0
sun tomato oil	0.25 cup	0	0	0