Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
789
Calories
25g
Protein
22g
Fat
121g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 shallot, sliced
- 2 tablespoons cider vinegar
- 2 slices bread (I used sliced health bread, but this is better with bakery sourdough or miche), stale or lightly toasted, cut into bite-sized pieces
- 1 cup roasted tomatoes (recipe follows), coarsely chopped
- About 1/3 cup torn mozzarella
- Big handful basil, chopped
- 1/4 cup really good olive oil – if you’ve made the tomatoes in advance and stored them in olive oil, by all means use that!
- 2 tablespoons balsamic vinegar, or more to taste
- Salt
- One 28-ounce can whole tomatoes, juices drained off and reserved
- Olive oil
- 4 cloves garlic
- Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes