This is a healthier bruschetta made with wholewheat seeded bread, ripe red tomatoes, goats cheese and olives. All dressed up with some fresh basil and lemon zest and a drizzle of olive oil.
It’s a great low GI snack that’s bursting with flavour and goodness. They’re very simple to put together and quick to make.
2 x wholewheat, seeded rolls
4 fresh Italian tomatoes, sliced
1 packet olives, stoned
2 rolls goats cheese
1 lemon, zested
1 handful fresh basil
1 clove garlic
Slice the bruschetta into 1cm slices at an angle.
Brush with olive oil. Slice a garlic clove in half and rub onto the toasts.
Bake in an oven at 150 C for about 10 minutes until crisp but not toasted through (you want to be able to bite through them easily).
Place a slice on each bruschetta and top with sliced goats cheese and olives.
Season with black pepper.
Place in the oven for 5-7 minutes to warm through.
Remove and place on a platter topped with fresh basil and lemon rind.
Here’s a couple of snaps of my 2 little monsters