Pesto and Tomato Bruschetta - 11g Carbs, 1g Fiber
From Diabetic Living Diet Online
Servings: 12
Contains Nuts
Contains Wheat/Gluten
Contains Dairy
Vegetarian
Diabetes-Friendly
Prep Time: 40 mins
Total Time: 40 mins
24 slice baguette
1 oz cheese, Parmesan
1 cup cherry tomato
1 cup lettuce, arugula
1/4 cup cheese, Parmesan
1 clove garlic
1 Tbsp oil, olive
1 Tbsp white balsamic vinegar
1/4 tsp salt
Basil, fresh
Pine nuts
1 cup basil, fresh
1/4 cup nuts, pine nuts
Bruschetta:
1. Spread Pine Nut Pesto onto baguette slices. Top with shaved
Parmesan and tomatoes. If desired, top with basil and nuts.
Makes 12 (2-slice) servings
Pine Nut Pesto:
In a small food processor, combine 1 cup firmly packed fresh basil;
1 cup torn fresh arugula or spinach; 1/4 cup grated Parmesan or
romano cheese; 1/4 cup toasted pine nuts, chopped walnuts, or chopped
almonds; 1 quartered clove garlic; 1 tablespoon olive oil; 1 tablespoon
white balsamic vinegar; and 1/4 teaspoon salt. Cover and process with
several on-off turns until a paste forms, stopped several times to
scrape the side. Process in enough water, adding 1 tablespoon at a
time, until pesto reaches the consistency of soft butter.
Nutrition per Serving:
89 Calories, 3g Total Fat, 1g Saturated Fat, 246mg Sodium,
11g Carbs, 1g Dietary Fiber, 3mg Cholesterol, 4g Protein
Exchanges: Starch: 1, Fat: 0.5
Carb Choices: 0.5