Bruschetta with tomato & basil
A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look round a farmers' market or in a good supermarket and you should be able to find some. If you can't, a good-quality round cottage-style loaf will give you good results.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 handfuls nice mixed ripe tomatoes
- 1 small bunch fresh basil, leaves picked
- sea salt
- freshly ground black pepper
- olive oil
- good-quality white wine or herb vinegar