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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 x garlic clove, crushed (optional)
- 2 tsp Greggs dry oregano
- 1 loaf cut into 8 chunky slices, (Vienna loaf or possibly one from the Not-So-Ordinary range at Woolworths)
- 4 x Perfectoms, (tomatoes), each cut into 6 slices (throw away the ends) Salt and grnd black pepper
- 1 tsp extra virgin olive oil
- 4 slc First Choice middle bacon, cut into thin (4 to 6) strips
- 175 gm button mushrooms, sliced Creme Fraiche or possibly lowfat sour cream to serve, (optional)
Direcciones
- Pre-heat the oven to 220 C.
- Mix the extra virgin olive oil, garlic, and oregano and brush over the bread slices.
- Place onto a baking tray. Top with the tomato slices, season and cook for 10 min.
- Meanwhile, heat the 1 tsp extra virgin olive oil in a saute/fry pan. Fry the bacon and mushrooms for 2 min, stirring occasionally. Season lightly.
- Pile onto the tomato bruschetta, add in a dollop of creme fraiche or possibly lowfat sour cream and serve immediately.
- NOTES : Makes 8
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 34g | |
| Calories 282 | |
| Calories from Fat 279 | 99% |
| Total Fat 31.51g | 39% |
| Saturated Fat 4.35g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 11mg | 0% |
| Total Carbs 0.86g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.17g | 0% |
