Italian bruschetta

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Allergen – Contains gluten, dairy.

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g Best choice V Vegetarian EF Egg free Main meal

Ingredients

Sour dough bread - 150 grams (x5 slices) (Sliced)

Garlic cloves - 2 (In half)

Tomato – vine ripened - 250 grams (Sliced, thick)

Basil – fresh - ¼ bunch (Leaves)

Buffalo mozzarella - 100 grams

Pepper – black - ½ tsp. (Cracked)

Balsamic vinegar - 10 ml

Sour dough bread - 300 grams (x10 slices) (Sliced)

Garlic cloves - 4 (In half)

Tomato – vine ripened - 500 grams (Sliced, thick)

Basil – fresh - ½ bunch (Leaves)

Buffalo mozzarella - 200 grams

Pepper – black - 1 tsp. (Cracked)

Balsamic vinegar - 20 ml

Sour dough bread - 50 slices (Sliced)

Garlic cloves - 1 bulb (In half)

Tomato – vine ripened - 2.5 kg (Sliced, thick)

Basil – fresh - 2 bunches (Leaves)

Buffalo mozzarella - 1.0 kg

Pepper – black - 20 grams (Cracked)

Balsamic vinegar - 100 ml

Method

Toast the sour dough and rub with the garlic clove.
Layer the sourdough with the tomato, buffalo mozzarella and the basil, sprinkle over the pepper and drizzle with a little of the balsamic. Serve.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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