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Bruschetta

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

SnackEasyVegetarianQuickAppetiser

Estimated Nutrition

Per Serving Total
Calories 526.4 kcals 526.4 kcals
Carbohydrates 35.8 grams 35.8 grams
Fat 28.2 grams 28.2 grams
Protein 33.1 grams 33.1 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
10
ml
Wholegrain Mustard
approximately 2 tsp
15
ml
Worcestershire Sauce
approximately 1 tbsp
Dairy
85
g
Emmental Cheese
grated
GrainsCereals
2
slice
Rye Bread
NutsSeeds
6
piece
Basil
fresh leaves, torn
Vegetables
2
piece
Plum Tomatoes
canned, cut into quarters

Steps

  • 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.