"My parents raised me vegetarian in the South—no small feat!" says Emily Dalton Bryner. She’s lived all over the world and modeled this recipe after a favorite dish from an Italian restaurant in Delhi, India.
2 1/2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 1/2 tablespoons finely chopped fresh basil
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons finely chopped fresh oregano
1/4 teaspoon salt
3 medium plum tomatoes, diced
1/2 cup pitted Kalamata olives, chopped
1 (12-oz.) loaf artisan baguette, sliced (1/4 inch), toasted
1/2 cup grated Parmesan cheese
Dash black or crushed red pepper, if desired
1. Combine oil, garlic, basil, rosemary, oregano and salt in medium bowl. Let stand 2 hours, or cover and refrigerate overnight.
2. Gently stir in tomatoes and olives until thoroughly mixed. Spoon over warm bread. Garnish with cheese and pepper.
38 appetizers
PER APPETIZER: 45 calories, 1.5 g total fat (.5 g saturated fat), 1.5 g protein, 5.5 g carbohydrate, 0 mg cholesterol, 115 mg sodium, .5 g fiber