This matzo recipe adds a nice twist from the regular matzo recipes seen often during Passover. The wonderful addition of basil leaves gives this dish a sparkling kick!

2 squares whole-wheat matzoh

3 tablespoons tomato or pasta sauce

1/2 teaspoon dry-leaf oregano

Salt and pepper (preferably white)

1/2 cup shredded mozzarella and/or Cheddar cheese

A few fresh basil leaves, cut into thin strips

1 tablespoon extra-virgin olive oil

1. Oven to 375 degrees. Line a cookie sheet with foil and place the matzoh squares on it.

2. Mix 1 teaspoon water with the sauce to thin it slightly it onto the matzo and spread it almost to the edges.

3. Sprinkle with oregano and salt and pepper to taste. Top with cheese. Top with basil and drizzle with olive oil.

4. Bake 5 to 7 minutes, until cheese is melted.

Makes 2 servings. 

Per serving:

252 calories (44 percent from fat);

12.9 g fat (4.6 g saturated, 6.7 g monounsaturated);

15.3 mg cholesterol;

11.4 g protein;

25.1 g carbohydrates;

3.8 g fiber;

270.7 mg sodium;

Recipe adapted from Chef Michael Jacobs, MediterAsia Consulting.

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