Tomato bruschetta
Serves:
4
Time to make:
20 mins
Total cost:
$16.47 / $4.11 per serve
(at time of publication)
(at time of publication)
Health information:
Dairy-free
Low fat
Vegetarian
Instructions
Instructions and steps:
Step 1 Cut cherry tomatoes in half and combine with red onion, basil leaves and red wine vinegar and set aside.
Step 2 Toast sourdough bread slices and rub with garlic cloves.
Step 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.
About this Recipe
First Published:
January 2007
Rating:
(1 vote)
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Full ingredient list:
- 2 x 250g punnets cherry tomatoes
- 1/2 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
Nutritional information (per serve)
Energy:
730kJ
Calories:
174cal
Protein:
6.4g
Fat:
4.7g
- saturated:
0.9g
Carbohydrates:
27.0g
- sugars:
5.2g
Dietary Fibre:
3.5g
Sodium:
605mg
Calcium:
40mg
Iron:
1.1mg
Nutrition information is given per serve
*NS: not specified
