- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
This high-fibre vegetarian bruscetta makes a delicious starter or light main.
Ingredients
- 8 slices Italian-style bread
- 150g tub basil, cashew and parmesan chunky dip
- 1/2 x 400g punnet tomato medley, halved
- 2/3 cup fresh basil leaves, shredded
- 1 tablespoon red wine vinegar
- 1/4 cup Australian extra virgin olive oil (see notes)
- 300g button mushrooms
- 1 garlic clove, crushed
- 1 bunch English spinach, trimmed
Method
- Step 1Preheat grill on medium. Place bread slices in a single layer on a large baking tray. Grill for 2 minutes each side or until golden. Remove from grill. While still hot, spread dip evenly over bread.
- Step 2Meanwhile, combine the tomato, basil, vinegar and 2 tablespoons of oil in a medium bowl (see notes).
- Step 3Heat the remaining oil in a medium, non-stick frying pan over high heat. Add mushroom and garlic. Cook for 3 minutes or until just tender. Add hot mushroom mixture to tomato mixture. Stir to combine. Stand for 5 minutes. Season with salt and pepper.
- Step 4Add spinach to pan over high heat. Cook for 30 seconds or until just wilted. Top warm bread with hot spinach, then tomato mixture. Serve immediately.
- Low carb
- Lower gi
Nutrition
2329 kj
Energy
35.6g
Fat Total
6.1g
Saturated Fat
7.2g
Fibre
15g
Protein
2mg
Cholesterol
646mg
Sodium
41.8g
Carbs (total)
All nutrition values are per serve
Notes
Australian extra virgin olive oil is cold pressed so it retains all of its nutrients and has a fresh taste.
If you have time, stand the tomato mixture at room temperature for 1 hour so the flavours really develop.
- Author: Tracey Meharg
- Image credit: Andrew Young and Guy Bailey
- Publication: Super Food Ideas
