Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
269
Calories
9g
Protein
24g
Fat
8g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 6 medium roma tomatoes, chopped (about 2½ to 3 cups)
- ½ cup olive oil packed sun-dried tomatoes, slivered
- ¼ cup roasted garlic, chopped
- 2 tablespoons extra virgin olive oil
- ½ cup pitted oil-cured olives, chopped
- ½ cup fresh basil, chopped
- sea salt
- freshly ground black pepper to taste
- grated Parmigiano Reggiano cheese to taste
Directions
1
Combine all ingredients except the cheese together in a large bowl.
2
To serve, top the bruschetta with the tomato mixture.
3
Sprinkle with Parmigiano Reggiano cheese.
4
To roast your own garlic, heat the oven to 400°F.
5
Coat ¼ cup peeled whole garlic cloves with 1 teaspoon extra virgin olive oil.
Recipe sourced from
fandom