Bruschetta with Pine Nuts and Basil

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Bruschetta with Pine Nuts and Basil
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
302
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie302 kcal(14 %)
Protein10.26 g(10 %)
Fat6 g(5 %)
Carbohydrates52.21 g(35 %)
Sugar added0 g(0 %)
Roughage2.69 g(9 %)
Vitamin A182.84 mg(22,855 %)
Vitamin D0 μg(0 %)
Vitamin E1.27 mg(11 %)
Vitamin B₁0.55 mg(55 %)
Vitamin B₂0.26 mg(24 %)
Niacin5.65 mg(47 %)
Vitamin B₆0.27 mg(19 %)
Folate129.43 μg(43 %)
Pantothenic acid0.67 mg(11 %)
Biotin8.65 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C28 mg(29 %)
Potassium591.32 mg(15 %)
Calcium157.16 mg(16 %)
Magnesium44.68 mg(15 %)
Iron4.07 mg(27 %)
Iodine5.33 μg(3 %)
Zinc1.04 mg(13 %)
Saturated fatty acids0.92 g
Cholesterol0 mg

Ingredients

for
8
Ingredients
4
20 grams
sun-dried Tomatoes (in oil)
1 handful
2
10 grams
1 tablespoon
freshly ground Pepper
8 slices

Preparation steps

1.

Preheat the oven to 220°C (approximately 425°F).

2.

Rinse the tomatoes, cut into quarters, remove seeds and cut into small cubes. Drain sun-dried tomatoes well (reserving the oil) and cut into small cubes. Rinse basil, shake dry and cut the leaves into wide strips. Peel the garlic, chop finely and mix with tomatoes, sun-dried tomatoes, pine nuts, basil, vinegar and 2 tablespoons of the tomato oil. Season lightly with salt and pepper.

3.

Toast slices of bread in the oven until crispy, turning frequently, about 5 minutes. Top with the tomato mixture and serve.