Tomato Mozzarella Bread
Tomato mozzarella bread - Wonderful as a side dish or snack, for guests or barbecues. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
The substance lycopene from tomatoes belongs to the carotenoids and gives them their bright red color. As an antioxidant, it is able to protect our body cells from the harmful effects of free radicals and thus also inhibit aging processes. At the same time, mozzarella provides a good portion of the building material protein, which, among other things, promotes muscle building and maintenance.
You still have leftovers of fresh herbs? The tomato mozzarella bread is well suited to use these leftovers. For example, some thyme or leftover spinach leaves also taste good as a bread filling.
(Percentage of daily recommendation)
| Calorie | 133 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13.1 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 82 mg | (2 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 0.7 g |
Ingredients
- Ingredients
- 1 Ciabatta
- 9 ozs Mozzarella
- 8 ozs Tomatoes
- 1 handful basil leaves
- 2 Tbsps olive oil
- sea salt
- peppers
Preparation steps
Using a sharp knife, cut ciabatta crosswise and lengthwise in a diamond shape, but do not cut through.
Drain the mozzarella and cut into slices. Wash tomatoes, pat dry and also cut into slices. Wash basil and shake dry.
Fill bread with prepared ingredients, season with salt and pepper, and drizzle with olive oil. Bake in a preheated oven at 180 °C / 350 °F for 20 minutes. Remove from the oven, let cool briefly and enjoy.
