| KCAL | PRO | CARB | FAT | FIBER |
| 207.5 | 4.9g | 27.4g | 8.7g | 1.7g |
Makes 2 |
| Cherry Tomato 150g or 5oz |
| Sourdough 2 slices |
| Olive Oil 1 tbsp |
| Garlic 2 cloves |
| Brown Onion 8 |
| Basil Leaves 50g or 1.7 oz |
| Salt 2 pinch |
Method |
| Begin by quartering the tomatoes. Gently rinse them under cold water to remove the seeds. Lightly sprinkle the tomatoes with salt and set aside for about 10 minutes. This process helps to enhance their natural flavors. |
| In a mixing bowl, combine the olive oil, a minced garlic clove (or garlic oil for a FODMAP-friendly version), tomatoes, and basil. Stir well to ensure the ingredients meld together. |
| While the tomato mixture rests, toast your sourdough slices to your desired level of crispness. |
| Once toasted, rub each slice with a garlic clove for a touch of aromatic flavor. If opting for the FODMAP-friendly version, skip this step. |
| Generously top each toasted slice with the tomato-basil mixture. Garnish with additional fresh basil leaves before serving for a vibrant finish. |
A classic Italian appetizer with the rich tang of sourdough. Freshly quartered tomatoes, infused with aromatic garlic and the sweetness of basil, top off perfectly toasted sourdough slices in this refreshing dish. Swapping garlic for garlic oil ensures this recipe remains FODMAP-friendly.
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