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Bruschetta
Recipes
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Ingredients : |
Classic Tuscan
6
1/2 cup
1
2 tbsp
Mushroom and Parsley
2 tbsp
200g
1 tbsp
50g
1 tbsp
1 tsp
16
4
1/4 cup |
ripe Roma tomatoes
fresh basil, shredded
clove garlic, finely chopped
extra virgin olive oil
olive oil
small button mushrooms, quartered
lemon juice
goat's cheese crumbled
finely chopped fresh flat-leaf parsley
fresh thyme
sliced crusty white Italian-style bread,
cut into 1 cm slices
cloves garlic, halved
olive oil |
Method :
- To make the classic Tuscan
topping, score a cross in the base of each tomato and palce in a
bowl of boiling water for 10 seconds, then plunge into cold water.
- Peel the skin away from the cross.
- Cut in half and scoop out the
seeds with a teaspoon.
- Finely dice the flesh, then
combine with the basil, garlic and oil.
- To make the mushroom and parsley
topping, heat the oil in a frying pan and cook the mushrooms over
medium heat for 5 minutes, or until just tender.
- Remove from the heat and transfer
to a small bowl.
- Stir in the lemon juice, cheese,
parsley and thyme.
- Toast the bread and, while still
hot, rub with the cut side of a garlic clove.
- Drizzle oil over each slice of
bread, then season with salt and black pepper.
- Divided the toppings among the
bread slices.
Makes 8
Protein 8.5g
Fat: 20g
Carbohydrate:
34g
Dietary Fibre:
3.5g
Cholesterol:
4.5mg; 1459kJ (350 cal)
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