Snacks and Light Meals

Tomato bruschetta

Author: Rose Carr - MSc (Hons), Senior Nutritionist

Save to favs/meal planning

See favs

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

2 x 250g punnets cherry tomatoes
½ red onion, sliced
2 teaspoons shredded basil leaves
2 tablespoons red wine vinegar
8 slices sourdough bread
1 clove garlic, halved
1 tablespoon extra virgin olive oil
salt and cracked pepper

Instructions

Stay Awake

1 Cut cherry tomatoes in half and combine with red onion, basil leaves and red wine vinegar and set aside.

2 Toast sourdough bread slices and rub with garlic cloves.

3 Top sourdough with a spoonful of tomato mix and drizzle with a little olive oil, sea salt and black pepper.

HFG tip

Freeze excess tomatoes for later use: rinse and dry thoroughly then place in plastic bags and suck out the air with a straw. When thawed, the skins will easily come off so they're perfect for use in cooking.

Nutrition Info (per serve)

Calories 174 cal

Kilojoules 730 kJ

Protein 6.4 g

Total fat 4.7 g

Saturated fat 0.9 g

Carbohydrates 27 g

Sugar 5.2 g

Dietary fibre 3.5 g

Sodium 605 mg

Calcium 40 mg

Iron 1.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT