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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (269g) Recipe makes 2 servings The following items or measurements are not included below: 1/2 cup chutney |
||
| Calories 374 | ||
| Calories from Fat 231 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.8g | 39% | |
| Saturated Fat 15.2g | 75% | |
| Monounsaturated Fat 7.0g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 467mg | 19% | |
| Potassium 579mg | 16% | |
| Total Carbohydrate 33.0g | 10% | |
| Dietary Fiber 6.0g | 24% | |
| Sugars 7.9g | ||
| Protein 7.3g | 14% | |
Ingredients
- 4 slices whole wheat bread, toasted
- vegetable oil
- 4 tablespoons melted butter
- 2 large tomatoes
- salt
- pepper
- curry powder
- 1/2 cup chopped chutney
Directions
1
Preheat oven 325°F Cut crusts off bread, round the corners. Fry in hot vegetable oil until crisp.2
Drain on paper towels but keep hot. Scald tomatoes and peel. Cut 4 thick slices. Dip bread rounds in melted butter. Spread with chutney. Top with tomato slice.3
Season with salt, pepper and curry to taste.4
Cook in oven for 10 minutes.
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- Course > Lunch/Snacks
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > North American
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings > For 1 or 2
- Occasion > Novelty > Celebrity
- Dietary > Vegetarian > Vegan
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