Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 8 slices sourdough bread
- 160grams vegan cheese, grated
- 100grams heirloom tomato, quartered
- 2tablespoons olive oil
- 2tablespoons balsamic vinegar
- 40grams basil, chopped
- 1teaspoons cracked black pepper
Nutrition per serving
2180kJ / 522Cal
2180 Kilojoules or 522 Calories
25% of daily energy intake*
Protein
11.2grams
Fat
20.9grams
Carbs
69.0grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
An Italian inspired entrée with a garden fresh and tender topping.
Method
Step 1 of 6
Pre-heat the oven to 180°C/160°C fan-forced.
Step 2 of 6
Equally spread the grated vegan cheese on top of the sourdough slices.
Step 3 of 6
Mix the chopped tomatoes with the balsamic, oil and pepper.
Step 4 of 6
Place the tomato mixture on top of the cheese.
Step 5 of 6
Place the bruschetta on a baking tray and bake in the oven for 10 minutes.
Step 6 of 6
Remove from the oven and garnish with chopped basil before serving.
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