Snacks and Light Meals

Tomato bruschetta

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

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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

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 174cal

Kilojoules 730kJ

Protein 6.4g

Total fat 4.7g

–Saturated fat 0.9g

Carbohydrates 27g

–Sugars 5.2g

Dietary fibre 3.5g

Sodium 605mg

Calcium 40mg

Iron 1.1mg

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.

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