Summer Tomatoes And Prosciutto Bruschetta Recipe
Recipe By Honest Cooking
Roasted tomatoes bring bright, bold summer sweetness to the toasted italian bruschetta with arugula, balsamic, and a tuscan white bean spread.
4.3
16 Rating -
Rate
Non Vegdiet
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Summer Tomatoes And Prosciutto Bruschetta Recipe
- 1/4 pound 450g cherry tomatoes, halved
- 1.25 sprig Fresh thyme
- 3/4 tablespoon Olive oil plus extra for drizzling
- 1/2 Cloves garlic, minced
- 1/4 Shallot, minced
- pinch Crushed Red Pepper Flakes
- 3.50 ounce 400g can white beans, drained and rinsed
- 3/4 tablespoon Balsamic vinegar
- 1/2 teaspoon Sugar
- 2-2.50 Large slices crusty bread
- As required Handful fresh arugula
- 2 Black olives, pitted and slivered
- 1.50 Strips prosciutto, torn
- 1.50 Basil leaves, sliced into thin ribbons
Nutrition
value
value
195
calories per serving
11 g Fat< 1 g Protein23 g Carbs< 1 g FiberOther
Current Totals
- Fat11g
- Protein< 1g
- Carbs23g
- Fiber< 1g
MacroNutrients
- Carbs23g
- Protein< 1g
- Fiber< 1g
Fats
- Fat11g
Vitamins & Minerals
- Calcium17mg
- Iron< 1mg
- Vitamin A6mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B94mcg
- Vitamin B12< 1mcg
- Vitamin C10mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium8mg
- Manganese< 1mg
- Phosphorus11mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Honest Cooking