Bruschetta

Toasted rye bread topped with wholegrain mustard, melted Emmental cheese, Worcestershire sauce, fresh basil, and plum tomatoes.

Snack Easy Vegetarian Quick Appetiser

Estimated Nutrition

Calories

526.4

kcal / serving

526.4 kcal total

Carbs

35.8g

per serving

35.8 g total

Fat

28.2g

per serving

28.2 g total

Protein

33.1g

per serving

33.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Wholegrain Mustard

approximately 2 tsp

Worcestershire Sauce

approximately 1 tbsp

Dairy

Emmental Cheese

grated

GrainsCereals

slice

Rye Bread

NutsSeeds

piece

Basil

fresh leaves, torn

Vegetables

piece

Plum Tomatoes

canned, cut into quarters

Method

Preheat the oven to 180°C.

Toast the rye bread on a baking sheet in the oven.

Spread the wholegrain mustard on one side of each toast slice.

Mix grated Emmental, Worcestershire sauce, and basil in a bowl.

Pile the cheese mixture onto the toast and top with tomato quarters.

Bake for 2 to 3 minutes until the cheese is melted and bubbling.

Cut each piece in half and serve immediately.