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Ripe roma bruschetta (Low Fibre)

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Makes 2 serves, approximately 2 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
  • Pinch of *garlic powder
  • Pinch of sea salt
  • Pinch of black pepper
  • 1 small French baguette 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 (remove as many seeds as possible for ostomates)
  3. Roughly chop tomatoes (remove skin and seeds for ostomates) into 2cms chunks and add to the bowl with the finely chopped fresh basil, *garlic powder, 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
*may cause wind and odour