Cut the bread into slices about 2 cm thick and bake in a preheated oven at 200 degrees Celsius for 10 minutes.
Wash and cut the tomatoes in half and the mozzarella into round slices.
Wash the basil leaves and roughly chop them.
In a bowl, pour the oil, tomatoes, mozzarella and a pinch of salt, then mix to season.
On the toasted bread slice, rub the garlic cloves to flavor, then pour the tomato and mozzarella mixture on top.
Finally, drizzle a little oil over the bruschetta before serving.
Italia
| Energy (kcal) | 117.92 |
| Carbohydrates (g) | 3.48 |
| of which Sugars (g) | 3.48 |
| Fat (g) | 8.93 |
| of which Saturates (g) | 3.67 |
| Protein (g) | 5.7 |
| Fiber (g) | 0.89 |
| Sale (g) | 0.06 |
