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Pesce Y Pomodoro Bruschetta

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Ingredients

6.0-oz.
Can

9.0-oz.
can

12.0-oz.
can

Baguette, sliced 1/4-inch thick
and toasted with olive oil (or used can petite diced tomatoes)

1

1 1/2

2

Garlic, large cloves

2

2 1/2

4

Salt

1/2 teaspoon

3/4 teaspoon

1 teaspoon
Roma tomatoes, finely chopped, seeds removed

3 cups

4  1/2 cups

6 cups

Prepared pesto

1/4 cup

1/3 cup

1/2 cup
Shredded Parmesan cheese

1/4 cup

1/3 cup

1/2 cup
Extra virgin olive oil

2 Tablespoons

3  Tablespoons

1/4 cup

Sugar

1/2 teaspoon

3/4 teaspoon

1 teaspoon

Pepper

1/4 teaspoon

1/4 teaspoon

1/2 teaspoon

Cream cheese with herbs

1 cup

1 1/2 cups

2 cups

Genova Tonno®
Solid Yellowfin Tuna in Olive Oil, drained

1 (6.0-oz.) can

1 (9.0-oz.) can

1 (12.0-oz.) can
 

Serving Size Makes:

approx. 35 appetizers

approx. 56 appetizers

approx. 70 appetizers

 

 

Directions:

In medium bowl,
mash garlic and salt into a paste. Add remaining ingredients except cream
cheese, Genova Tonno®
Tuna and parsley; blend well. Spread
about a 1/2 teaspoon cream cheese with herbs on each baguette slice; top with
bruschetta mixture. Flake pieces of tuna over mixture. Garnish each bruschetta
with parsley leaf. Serve immediately.

 

 

Nutrition Information per
appetizer: 150 calories; 5 g protein; 18 g carbohydrate; 1 g fiber; 6 g fat;
2.0 g saturated fat; 10 mg cholesterol; 290 mg sodium

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