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Quick roasted tomato & feta bruschetta
Breakfast
Servings
1
1
- Cherry tomatoes, 10 cherry tomato(es), mixed colour, halved (6oz)
- Extra virgin olive oil, 0.5 tsp(s) (0.1oz)
- Avocado, 3 tbsp(s), mashed (1.6oz)
- Whole-grain bread, 2 slice(s), toasted (2.3oz)
- Feta cheese, reduced-fat, crumbled, 0.25 cup(s) (1.3oz)
- Basil, fresh, 4 leaf(s) (0.1oz)
- Black pepper, 1 dash(es)
- Lime, 0.25 lime(s) (0.6oz)
- Strawberries, 0.5 pint(s), hulled, halved (6.3oz)
Method
Preheat the oven to 400°F. Scatter the tomatoes in a small roasting pan. Drizzle lightly with oil, season. Roast for 5 minutes until just softened.
Spread the avocado over the toast. Top with feta and roasted tomatoes. Sprinkle with basil. Season and serve with lime wedge.
Serve with a side of strawberries.
Food Groups
|
V
|
1.2 |
|
F
|
1 |
|
C
|
2.3 |
|
PD
|
0.8 |
|
Ft
|
2 |
|
S
|
0 |
Nutrition Facts
| Calories | 437 |
| Total Fat | 17.4 g |
| - Saturated Fat | 5.3 g |
| Cholesterol | 17.6 mg |
| Sodium | 771 mg |
| Total Carbohydrate | 55.3 g |
| - Dietary Fiber | 13.3 g |
| - Total Sugars | 16.8 g |
| -- Added Sugars | 0 g |
| Protein | 20.1 g |
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