Tomato bruschetta
Serves: 4
Time to make: 20 mins
Total cost: $16.47 / $4.11 per serve
(at time of publication)
Ingredients
- 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
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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
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Carbohydrates 27g
-
–Sugars 5.2g
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Dietary fibre 3.5g
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Sodium 605mg
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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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
