Bruschetta
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
239
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 385 mg | (10 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams ripe Cherry tomatoes
- 2 sprigs Basil
- 3 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Ciabatta
- 8 caperberry
Preparation steps
1.
Preheat the oven to 250°C (approximately 475°F). Rinse the tomatoes. Rinse the basil, shake dry and pluck the leaves (set aside 8 leaves). Peel the garlic (set aside 1 clove). Using a food processor, finely chop the garlic and basil.
2.
Quarter and set 8 tomatoes aside. Add the rest of the tomatoes into the food processor and chop coarsely. Mix in 2 tablespoons of oil and season with salt and pepper. Cut the ciabatta in 1 cm thick slices. Spread on the remaining garlic and drizzle with a little olive oil. Fry in the preheated oven for 4-5 minutes.
3.
Remove the ciabatta from the oven. Cool briefly. Garnish with the bruschetta, basil leaves, an apple, a tomato, and a caper and serve.
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