Tomato, Figueres onion and Manchego bruschetta on goat's cheese and Turris bread
Toasted bread with grilled goat's cheese, diced tomato, Figueres onion and Manchego cheese, dressed with oil and salt.
- Prep
- 10 min
- Cook
- 10 min
- Servings
- 4
Start cookingStep by step, with timers
Posted on Instagram on 10 July 2020 · See the post
Method
- Dice the tomato and onion.
- Put a slice of goat’s cheese on each slice of bread and bake at 200 °C for about 8 min, until the cheese melts.
- Top with the tomato and onion and grate Manchego over the top.
- Dress with oil and salt.
Nutrition information
Automatic estimate based on the ingredients
| Nutrient | Serving ≈ 220 g | 100 g | % IR* | Share |
|---|---|---|---|---|
| Energy | 355 kcal | 161 kcal | 18 % | |
| Fat | 18 g | 8.2 g | 26 % | |
| of which saturates | 8.6 g | 3.9 g | 43 % | |
| Carbohydrate | 32 g | 15 g | 12 % | |
| of which sugars | 6.5 g | 3 g | 7 % | |
| Fibre | 3 g | 1.4 g | — | |
| Protein | 16 g | 7.3 g | 32 % | |
| Salt | 2 g | 0.9 g | 33 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.
How it was calculated
Assumed quantities (the recipe doesn't give them):
- Slices of bread: 50 g per serving
- Goat's cheese log: 25 g per serving
- Tomato: 80 g per serving
- Figueres onion: 40 g per serving
- Manchego cheese: 20 g per serving
- Extra virgin olive oil: 5 g per serving
- Salt: 1 g per serving
Photos
