Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
696
Calories
21g
Protein
21g
Fat
103g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1 long loaf of crusty French bread
- 3 medium ripe Roma tomatoes
- 3 large fresh mozzarella balls
- 24 fresh basil leaves
- Coarse salt
- Black pepper
- Extra virgin olive oil
- Oregano
- Balsamic vinegar
Directions
1
Cut bread into ½ inch (1.27 cm ) slices on the diagonal.
2
Lightly toast bread in the oven on both sides.
3
Cut tomatoes into ¼ inch (0.75 cm) slices, and place one on each slice of bread.
4
Cut mozzarella balls into ¼ inch (0.75cm) slices and place on top of tomato.
5
Slice basil into thin strips and sprinkle on top with the oregano.
6
Combine olive oil and balsamic vinegar (to taste) in a small bowl
7
Drizzle bruschetta with the mixture and sprinkle with salt and pepper.
Recipe sourced from
wikibooks