Bruschetta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 79 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 130 mg | (3 %) | ||
| Calcium | 11 mg | (1 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 500 grams Tomatoes
- 8 slices Farmhouse bread
- 2 garlic cloves
- olive oil
- salt
- peppers
- Basil
Preparation steps
Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Halve the tomatoes and remove the seeds.
Finely dice the tomatoes.
Arrange the slices of bread on a baking sheet.
Preheat the oven to 270°C (approximately 520°F) or preheat the broiler.
Peel the garlic and halve lengthwise.
Place the baking sheet on the top rack of the oven.
Toast the bread for 2 minutes. After 1 minute has passed, flip the bread so it can toast on the other side.
Remove the bread from the oven. Rub the bread with the garlic while it is still hot.
Drizzle the bread generously with olive oil.
Top the slices of bread with the diced tomatoes.
Season to taste with salt and pepper.
Chiffonade the basil, sprinkle over the tomatoes, and serve immediately.
