Recipes
Bruschettas with tomatoes and mozzarella
The national colours of Italian cuisine are definitely represented in tomato, mozzarella and basil. This can be a stand-alone dish or a promising introduction to a multi-course meal.
| Preparation time | 35 min |
|---|---|
| Demanding |  |
| Energetic value | 547 kcal / 2286 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 8 | slices bread |
| 50 ml | olive oil |
| 4 | medium size tomatoes |
| 2 cloves | garlic |
| 1 teaspoon | Vegeta |
| 200 g | mozzarella (2 balls) |
| 1 | leaf fresh basil |
Preparation
- Fry bread in pan without oil, sprinkle with olive oil and leave in a warm place.
- Slice tomatoes.
- In a larger frying pan, lay out tomato slices, sprinkle with Vegeta and fry shortly in remaining olive oil on both sides.
- Put sliced mozzarella on each warm slice of bread, top with a prepared tomato. # Sprinkle chopped garlic on bruschetta and decorate with basil leaves.
Serving
Serve bruschetta with an arugula salad.
Little secret
The bruschetta will be even more delicious if you sprinkle a pinch of Vegeta over the warm bread, before adding the toppings.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 24,03 | - | - |
| Total carbohydrates | g | 58,48 | - | - |
| Diet fibres | g | 3,73 | - | - |
| Total fat | g | 24,19 | - | - |
| Cholesterol | mg | 30,94 | - | - |
| Vitamin A | IU | 1155,29 | 29 | 23 |
| Niacin | mg | 8,82 | 63 | 44 |
| Vitamin C | mg | 24,13 | 32 | 27 |
| Vitamin D | IU | 13,79 | 7 | 7 |
| Calcium | mg | 480,58 | 48 | 48 |
| Phosphor | mg | 397,16 | 50 | 50 |
| Potassium | mg | 468,92 | 13 | 13 |
| Sodium | mg | 780,59 | 33 | 33 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
