By Katia Badr
Bruschetta Al Pomodoro
7 steps
Prep:10minCook:5min
Updated at: Thu, 17 Aug 2023 08:46:14 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories466 kcal (23%)
Total Fat39.3 g (56%)
Carbs25.7 g (10%)
Sugars3.5 g (4%)
Protein4.5 g (9%)
Sodium577 mg (29%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the topping
4tomatoes
roughly chopped
0.5onion
chopped
10basil leaves
chopped
3 Tbspextra virgin olive oil
1 Tbspbalsamic vinegar
½ tspsalt
½ tspdried oregano
For the Bruschetta
Instructions
For the topping
Step 1
Place the tomatoes in a non-metallic bowl. Add in the finely chopped onion, then drizzle over the olive oil and balsamic vinegar. Stir to combine.
Bowl
Whisk
Step 2
Season the mixture with salt, oregano, and then sprinkle the basil leaves. Give the mixture a final good stir and set the mixture in the refrigerator for a minimum of 15 minutes but for up to 1 hour.
Bowl
For the Bruschetta
Step 3
Preheat the oven to 200C.
Step 4
Mix the minced garlic, extra virgin olive oil and salt.
Bowl
Whisk
Step 5
Brush the top of each bread with the oil mix, then either broil/grill until the bread is crispy and golden. This will take around 5 minutes.
Cooking Brush
To serve
Step 6
Arrange your warm bread on a plate.
Plate
Step 7
Remove your tomato topping from the fridge, taste, and add more salt if needed. Pile a spoonful of the tomato topping onto each bruschetta and serve immediately.
Notes
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