Tomato-Coriander Bruschetta
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1/4 cup extra-virgin olive oil
- 2 tablespoons whole coriander seeds
- 1/2 teaspoon dried crushed red pepper
- 2 garlic cloves, minced
- Carbohydrate 19 g(6%)
- Fat 6 g(10%)
- Fiber 2 g(8%)
- Protein 4 g(8%)
- Saturated Fat 1 g(5%)
- Sodium 185 mg(8%)
- Calories 146
Preparation Preheat oven to 400°F. Stir coriander seeds in heavy small skillet over medium heat until aromatic, about 1 minute. Cool seeds 10 minutes. Place in plastic bag; crush coarsely with mallet. Combine tomatoes, olive oil, garlic, and crushed red pepper on rimmed baking sheet; toss to blend. Sprinkle generously with salt. Bake until tomatoes are golden brown and soft, about 15 minutes, then broil until brown in spots, about 2 minutes. Mix in coriander and marjoram. Cool topping on sheet 15 minutes. Arrange bread slices on baking sheet. Bake until just beginning to color, about 5 minutes. Mound tomato topping on toasts. Arrange on platter and serve.
Preparation Preheat oven to 400°F. Stir coriander seeds in heavy small skillet over medium heat until aromatic, about 1 minute. Cool seeds 10 minutes. Place in plastic bag; crush coarsely with mallet. Combine tomatoes, olive oil, garlic, and crushed red pepper on rimmed baking sheet; toss to blend. Sprinkle generously with salt. Bake until tomatoes are golden brown and soft, about 15 minutes, then broil until brown in spots, about 2 minutes. Mix in coriander and marjoram. Cool topping on sheet 15 minutes. Arrange bread slices on baking sheet. Bake until just beginning to color, about 5 minutes. Mound tomato topping on toasts. Arrange on platter and serve.
