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- Using a box grater over a medium size bowl, grate the tomato and season with a pinch of salt and half a tablespoon of the olive oil.
- On a griddle pan or the barbecue, toast the bread on both sides until browned and a little charred. Rub each slice of bread all over with the garlic, a drizzle of olive oil, then top with a thin layer of tomato, another pinch of salt and pepper and a drizzle of olive oil. Serve as is or with some cured ham or hard-boiled eggs for a lovely breakfast.
Per serving: 129kcals, 3.6g fat (0.5g saturated), 20.9g carbs, 2.2g sugars, 4.4g protein, 1.6g fibre, 0.331g sodium
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