Tomato Bruschetta Topping
This Italian favorite combines fresh herbs, a pinch of red pepper flakes and a splash of balsamic vinegar to create a delicious low protein starter for you and your guests to enjoy.
- 1 lb (455 g) cherry tomatoes, halved
- 2 Tbsp olive oil
- 1 large (60 g) shallot, minced
- 1 tsp balsamic vinegar
- 1 pinch red pepper flakes
- 1 Tbsp fresh marjoram, chopped, or 2 tsp dried marjoram
- Salt and pepper
Preheat oven to 375°F. Combine all ingredients on a baking dish and roast for about 10-20 minutes, until tomatoes are tender and juicy, stirring once.
Season to taste with salt and pepper. Serve at room temperature on top of your favorite low protein bread or crackers.
Serving size: ¼ cup
Calories: 91
Protein: 1.4 g
Phenylalanine: 43 mg
Leucine: 51 mg
Tyrosine: 27 mg
Calories: 365
Protein: 5.5 g
Phenylalanine: 171 mg
Leucine: 203 mg
Tyrosine: 107 mg