Risotto
37 min · 753 kcal · Italian
Bruschetta
Grilled rustic bread rubbed with raw garlic, doused in good olive oil and piled with ripe, salted tomatoes and torn basil, the Roman and central-Italian way of showing off new-season oil.
Instructions
- Cut 200 g of ripe tomatoes in half, flick out the wateriest seeds with a finger, then dice the flesh into roughly 1 cm pieces.
- Put the tomatoes in a sieve set over a bowl, scatter with 0.25 tsp of fine sea salt and leave to drain for 10 minutes so the topping does not flood the bread.
- Meanwhile, heat a ridged griddle pan over a high heat, or get a charcoal grill hot. Lay on 2 slices slices of rustic bread, 1.5 cm thick, and toast for about 2 minutes a side, until striped dark gold, crisp at the edges but still slightly chewy in the middle.
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301kcal
8gprotein
35gcarbs
15gfat
4gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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