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1 loaf (1 pound) french or Italian breads
2 tablespoons butter or margarine, softened
4 medium roma (plum) tomatoes, thinly sliced
1/4 cup sliced ripe olives
1/4 teaspoon dried basil leaves
3/4 cup crumbled feta cheese (3 ounces)
2 cloves garlic, finely chopped
1/4 cup olive or vegetable oil
1. Heat oven to 375°. Cut bread loaf horizontally in half. Place halves, cut sides up, on cookie sheet. Brush with butter. Top with tomatoes, olives, basil and cheese.
2. Mix garlic and oil. Drizzle oil mixture over cheese. Bake 12 to 15 minutes or until cheese just begins to brown. Cut into 2-inch slices.
A NOTE from DR. GHOSH
Skip the feta cheese during neutropenic times when your resistance is down. Try substituting a cooked cheese, such as shredded mozzarella.
NUTRITION FACTS: Low fiber
1 Serving: Calories 220 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 15mg; Sodium 440mg; Potassium 110mg; Carbohydrate 24g (Dietary Fiber 2g); Protein 6g % DAILY VALUE: Vitamin A 6%; Vitamin C 2%; Calcium 10%; Iron 8%; Folic Acid 12%; Magnesium 4% DIET EXCHANGES: 1 Starch, 2 Vegetable, 2 Fat
2 tablespoons butter or margarine, softened
4 medium roma (plum) tomatoes, thinly sliced
1/4 cup sliced ripe olives
1/4 teaspoon dried basil leaves
3/4 cup crumbled feta cheese (3 ounces)
2 cloves garlic, finely chopped
1/4 cup olive or vegetable oil
1. Heat oven to 375°. Cut bread loaf horizontally in half. Place halves, cut sides up, on cookie sheet. Brush with butter. Top with tomatoes, olives, basil and cheese.
2. Mix garlic and oil. Drizzle oil mixture over cheese. Bake 12 to 15 minutes or until cheese just begins to brown. Cut into 2-inch slices.
A NOTE from DR. GHOSH
Skip the feta cheese during neutropenic times when your resistance is down. Try substituting a cooked cheese, such as shredded mozzarella.
NUTRITION FACTS: Low fiber
1 Serving: Calories 220 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 15mg; Sodium 440mg; Potassium 110mg; Carbohydrate 24g (Dietary Fiber 2g); Protein 6g % DAILY VALUE: Vitamin A 6%; Vitamin C 2%; Calcium 10%; Iron 8%; Folic Acid 12%; Magnesium 4% DIET EXCHANGES: 1 Starch, 2 Vegetable, 2 Fat
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