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Ripe roma bruschetta (High Fibre)

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Makes 2 serves, approximately 6 grams of fibre per serve
* Vegetarian , VG
  • 7 slices of semi sun dried tomatoes
  • 4 roma tomatoes
  • ¼ cup of finely chopped fresh basil
  • ¼ cup of extra virgin olive oil
  • Balsamic glaze
  • 2 cloves of peeled and finely chopped garlic
  • Pinch of sea salt
  • Pinch of black pepper
  • Wholemeal wholegrain seeded small baguette or loaf
  1. Cut the baguette in half lengthways then in half sideways so you have 4 pieces of bread
  2. With a pair of kitchen scissors chop the semi sun dried tomatoes into slivers and place in a bowl
  3. Roughly chop tomatoes into 2cms chunks and add to the bowl with the finely chopped fresh basil, finely chopped garlic, ¼ cup of olive oil and mix thoroughly
  4. Add salt and pepper to taste
  5. Leave at room temperature for 30 minutes for the flavour to infuse through the mixture
  6. Toast bread and top with the tomato mixture
  7. Serve warm with a drizzle of balsamic glaze