Serves: 4
Prep: 5 minutes Cook: 5 minutesThis timeless Italian bruschetta is a classic. The recipe is both low FODMAP and vegetarian, showcasing fresh, seasonal tomatoes and basil. It's quick and easy to make and perfect for an afternoon snack or entree.
| ingredients |
|---|
|
4 medium tomatoes, deseeded, finely chopped |
|
¼ cup torn fresh basil leaves |
|
2 tsp red wine vinegar |
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¼ tsp caster sugar |
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¼ cup olive oil |
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8 slices sourdough spelt bread* |
|
Salt and pepper, to taste |
Combine tomato, basil, vinegar, sugar and 1 Tbsp of oil in a bowl. Season with salt and pepper.
Preheat grill on medium-high. Place bread on a baking tray. Grill for 1 to 2 minutes each side or until golden. Transfer to plates. Drizzle with remaining oil. Spoon tomato mixture onto toast. Serve.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1206 Kj / 288 cal |
| Protein | 7.80g |
| Carbohydrates | 24.50g |
| Sugar | 4.30g |
| Total Fat | 16.60g |
| Saturated Fat | 2.60g |
| Fibre | 5.10g |
