Olive Oil Recipes
Tomato and Basil Bruschetta
Ripe tomatoes, toasted bread, garlic and extra-virgin olive oil make one of Italy’s classic antipasti. Crisp bread, fresh tomato and the fruitiness of the finishing oil are the essentials.
- Time
- 15 min
- Difficulty
- Easy
- Serves
- Serves 4
Method
- Wash and dry the tomatoes, then cut into 1 cm dice. Mix gently with 20 g of the oil, the salt and torn basil; rest for 10 minutes.
- Toast the bread in an oven, on a grill or in a dry frying pan until golden and crisp on both sides.
- While hot, rub each slice lightly with the cut garlic. Do not over-rub or the garlic will dominate.
- Drain excess tomato juice, spoon the mixture over the bread, drizzle with the remaining 10 g oil, add black pepper and serve immediately.
Estimated nutrition per serving
- Energy
- About 850 kJ / 205 kcal
- Fat
- About 9 g
- of which saturates
- About 1.5 g
- Carbohydrate
- About 24 g
- of which sugars
- About 4 g
- Protein
- About 5 g
- Fibre
- About 2.5 g
- Sodium
- About 390 mg
Nutrition noteEstimated per serving from the standardised ingredients above; bread brand, tomato variety and actual seasoning will change the result.
