A quick lunch high on visual as well as taste appeal, bruschetta are easy and quick to prepare. Buy lower fat versions of cheeses such as mozzarella and feta which taste just as good, and look out for ready prepared 'Bruschettina' (Italian par baked sliced bread) to speed things up. If you prefer, just use mozzarella and pop the soya bean bruschetta under the grill for a minute to melt.View Recipe
2 slices Bruschettina (or 50g sliced ciabatta)
1 clove garlic, peeled
1 tsp olive oil
For the bean bruschetta;
50g frozen green soya beans
25g reduced fat feta, diced
Half teaspoon chopped dill
For the tomato bruschetta:
4 cherry tomatoes,
25g reduced fat mozzarella, diced
2-3 basil leaves, torn into pieces
No of servings: 1
Preparation time: 5 minutes
Cooking time: 5 minutes
This recipe is suitable for the following diets: Simple Solution (LCD).
1. Lightly toast the bread until pale golden brown.
2. Rub the toast with the clove of garlic and drizzle with the olive oil.
3. For the soya bean bruschetta;
a. Cook the soya beans until just tender and drain. Using a fork or spoon, lightly squash the beans and stir in the feta, dill and season with pepper.
b. Top one slice of toast with the bean mixture.
4. For the tomato bruschetta
a. Chop the tomatoes roughly and mix with the mozzarella and basil leaves.
b. Top one slice of toast with the mixture and garnish with a small basil leaf.
Serving suggestions: Serve with sparkling water, and finish your meal with a few cherries or grapes.
Storage: The topping mixtures can be kept refrigerated for 24 hours. The complete bruschetta should be eaten straight away as they will become soggy.
|Of whichsugars g||2.90|
|Of whichsaturates g||5.30|