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Tomato and Chilli Bruschetta
A simple vegetarian dish full of lavour, colours and texture. Perfect start to a meal.
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Course:
Canapes, Main Dish, Side Dish, Starter
Cuisine:
Italian
Keyword:
Baguette, Cheese, Chillies, Herbs, Mozzarella, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
12
Slices
Calories:
141
kcal
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Ingredients
Metric
Imperial
2
cloves
garlic
peel
1
large
baguette
sliced
2
tbsp
extra virgin olive oil
250
g
mozzarella
sliced
18
large
tomatoes
chopped
1
medium
red chilli
deseed/sliced
½
bunch
basil
finely sliced
salt
to taste
ground pepper
to taste
Get ingredients with
Instructions
Preheat the oven to 400F/190C/Gas Mark 5
In a mixing bowl add the chopped tomatoes, teaspoon of olive oil and sliced red chilli and stir to combine.
18 large tomatoes,
1 medium red chilli
Cut the baguette into 1-inch-thick slices and place onto a baking tray.
1 large baguette
Place in the oven until the slices just start to turn brown. About 2 – 3 minutes. Remove from the oven.
Rub one side of the bread using the garlic cloves and then drizzle a little olive oil over each one.
2 cloves garlic,
2 tbsp extra virgin olive oil
Add the sliced mozzarella to the bruschetta and put back into the oven for literally seconds just enough to melt the cheese.
250 g mozzarella
Remove from the oven and spoon the tomato mixture over the bruschetta with a sprinkling of basil leaves.
½ bunch basil,
salt,
ground pepper
Serve either warm or cold.
Nutrition
Calories:
141
kcal
|
Carbohydrates:
13
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
16
mg
|
Sodium:
160
mg
|
Potassium:
681
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
2468
IU
|
Vitamin C:
43
mg
|
Calcium:
137
mg
|
Iron:
1
mg