Tomato and Olive Bruschetta
Ingredients
Part Montagem
Process
01. Remove the seeds from the tomatoes and cut them into cubes.
02. Season with olive oil, salt, ground white pepper, and oregano.
03. Add sliced green olives. Set aside.
04. Cut the Italian bread into slices.
05. Place on baking sheets.
06. Bake at 180°C for approximately 5 minutes in a deck oven.
07. Rub a clove of garlic on the slices of Italian bread and then drizzle with olive oil.
08. Place the tomato filling on top of the slices of Italian bread and sprinkle with grated Parmesan cheese.
09. Bake at 180°C for another approximately 7 minutes in a deck oven.
10. Remove from the oven and garnish with fresh basil leaves.
Tips
Yield
20 Units of 51 g
Equipment
Oven , Spoon , Scale , Knife , Baking Sheets , Cutting Board
Suggested shelf life
12
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 68 | % VD (*) |
| Carboidratos (g) | 7.6 | % VD (*) |
| Açúcares totais (g) | 0 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 2.1 | % VD (*) |
| Gorduras totais (g) | 3.3 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 196 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Tomato and Olive Bruschetta
Ingredients
Part Montagem
How to make it
ASSEMBLY
01. Remove the seeds from the tomatoes and cut them into cubes.
02. Season with olive oil, salt, ground white pepper, and oregano.
03. Add sliced green olives. Set aside.
04. Cut the Italian bread into slices.
05. Place on baking sheets.
06. Bake at 180°C for approximately 5 minutes in a deck oven.
07. Rub a clove of garlic on the slices of Italian bread and then drizzle with olive oil.
08. Place the tomato filling on top of the slices of Italian bread and sprinkle with grated Parmesan cheese.
09. Bake at 180°C for another approximately 7 minutes in a deck oven.
10. Remove from the oven and garnish with fresh basil leaves.
Tips
Yield
20 Units of 51 g
Equipment
Oven , Spoon , Scale , Knife , Baking Sheets , Cutting Board
Suggested shelf life
12 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 68 | % VD (*) |
| Carboidratos (g) | 7.6 | % VD (*) |
| Açúcares totais (g) | 0 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 2.1 | % VD (*) |
| Gorduras totais (g) | 3.3 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 196 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.