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Recipes
Bruchetta
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15
minutes
10
minutes
4
servings
Bruchetta
Breads
Intensive , Transition , Maintenance , Stabilisation
Lacto-ovo vegetarian , Lacto-vegetarian , Ovo-vegetarian , Pescetarian
281
Energy
(kcal)
8.13
Protein
(g)
42.44
Carbs
(g)
4.79
Total Sugar
(g)
9.32
Total Fat
(g)
1.45
Sat Fat
(g)
4.25
Fiber
(g)
479.94
Sodium
(mg)
Ingredients
1⁄4 cup finely chopped parsley
1⁄4 cup finely chopped basil
3 anchovies (15g)
2 teaspoon capers
2 teaspoon lemon juice (15mL)
2 clove crushed garlic (6g)
2 tablespoon olive oil (20mL)
1 medium finely chopped onion (100g)
4 peeled, seeded and chopped Roma tomatoes (360g)
4 split, toasted English Muffins (280g)
2 tablespoon of freshly grated parmesan cheese
Preparation
Place parsley, basil, anchovies, capers, lemon juice, garlic and oil in a food processor and blend until smooth.
Spread on 4 split and toasted English Muffins.
Mix chopped and seeded tomato and onion together and place on top of basil mixture.
Sprinkle with parmesan cheese or put thin slices of Romano cheese on top.
Place under grill and heat through and melt cheese.
This may be a luncheon or an entree dish. Two slices may be served as a luncheon dish.
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Recipe Type
Breads
Desserts
Grills
Salads
Shakes
Soups
Dietary Requirements
Lacto-ovo vegetarian
Lacto-vegetarian
Ovo-vegetarian
Paleo
Pescetarian
Vegan
Vegetarian
Phase
Intensive
Transition
Maintenance
Stabilisation
Active 1
Active 2