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Parma bruschetta
This simple but delectable dish makes a tasty appetiser or starter; or party snack.
What you need
- 2-4 slices ciabatta bread
- 3 tsp olive oil to brush
- 1 clove garlic, peeled and halved
- 4 small tomatoes washed, dried and sliced
- 4 slices parma ham
- 5 tsp olive oil
- 2 tsp balsamic vinegar
- seasoning
- To garnish
- 2 sprigs fresh basil leaves
- 2 black olives, pitted and cut into 4
Method
Preheat a medium grill.
Brush the bread slices with the olive oil. Toast under the grill for 2-3 min until crisp and golden.
Remove from grill and rub the garlic over the toast. Top with the slices of tomato and Parma ham.
Mix together the oil, vinegar and seasoning. Drizzle over the bruschetta.
Garnish with the olives and basil leaves.
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 555 | 603 | 10475 | 8350 |
| Energy (kcal) | 132 | 144 | 2500 | 2000 |
| Protein (g) | 2.79 | 3.03 | ||
| Carbohydrate (g) | 8.46 | 9.20 | 345 | 275 |
| Fat (g) | 10.2 | 11.1 | 95 | 70 |
| Fat (saturated) (g) | 1.49 | 1.62 | ||
| Fibre (g) | 1.08 | 1.17 | ||
| Sodium (mg) | 207 | 225 | ||
| Salt (equivalent) (g) | 0.52 | 0.56 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 43.2 | 46.9 | 800 |
| Vitamin B-12 (µg) | 0.04 | 0.04 | 1 |
| Vitamin B-6 (mg) | 0.08 | 0.09 | 2 |
| Vitamin C (mg) | 12.3 | 13.3 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 1.47 | 1.59 | 10 |
| Zinc (mg) | 0.30 | 0.33 | 15 |
| Calcium (mg) | 16.6 | 18.0 | 800 |
| Folate (mcg) | 19.7 | 21.4 | 200 |
| Iron (mg) | 0.79 | 0.86 | 14 |
| Magnesium (mg) | 12.3 | 13.4 | 300 |
| Niacin (mg) | 1.02 | 1.11 | 18 |
| Pantothenic acid (mg) | 0.22 | 0.24 | 6 |
| Riboflavin (mg) | 0.07 | 0.08 | 1.6 |
| Phosphorous (mg) | 42.6 | 46.3 | 800 |
| Thiamin (mg) | 0.11 | 0.12 | 1.4 |
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