triple bruschetta
easy
30 mins
30 mins
Ingredients
- 2 Tomatoes (about 200 g)
- 1/2 bunch Basil
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 tin(s) (185 g) Tuna in oil
- 2 TABLESPOONS Lemon juice
- 1 TABLESPOON Capers
- 100 g green olives without stone
- 1/2 bunch Parsley
- 1 (approx. 500 g) Ciabatta
- 2 Garlic cloves
- 7-10 Tbsp Basil and lemon
Directions
- 1
Wash, clean, quarter and seed the tomatoes. Cut the tomatoes into slices. Wash basil, dab dry and tear larger leaves roughly. Mix the tomatoes, 2 tablespoons of olive oil and basil.
- 2
Season with salt, pepper and 1 pinch of sugar. Drain the tuna. Mix tuna with lemon juice and capers. Season with salt and pepper. Drain olives and chop finely. Wash parsley, dab dry and chop finely.
- 3
Mix olives, parsley and 2 tablespoons of olive oil. Season with pepper. Cut bread into 12 slices. Place on a baking tray and roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes until golden brown, turning once.
- 4
Take out and spread with 2 tablespoons of olive oil. Peel and halve the garlic. Rub slices of bread with the garlic halves. Spread the prepared mixture over 4 slices of bread. Serve garnished with basil and lemon.
Nutrition Facts
630 kcal
68 g
29 g
17 g
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