Bruschetta
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
180
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 322 mg | (8 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ stalk Whole-grain baguette
- 4 garlic cloves
- 4 Tbsps olive oil
- 350 grams Tomatoes
- ½ bunch Basil
- salt
- peppers
Preparation steps
1.
Cut the baguette into thick slices, then brush with some of the olive oil. Peel the garlic, and cut one clove in half. Rub the bread with the cut surfaces of the garlic. Place the baguette on a baking sheet and toast in a 200° oven for 5 minutes.
2.
Rinse and quarter the tomatoes. Remove the seeds, and finely dice. Finely dice the remaining garlic cloves. Remove the leaves from the basil and finely chop. Mix the basil with the tomatoes, garlic, and remaining olive oil. Season to taste with salt and pepper. Remove the bread from the oven, and cool slightly. Place the tomato mixture on the bread and serve.
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