Toasts with tomatoes and cheese
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 471, total fat 31 G., saturated fats 12 G., proteins 19 G., carbohydrates 31 G., fiber 3 G., cholesterol 47 mg, sodium 529 mg, sugar - G.
Calories 471, total fat 31 G., saturated fats 12 G., proteins 19 G., carbohydrates 31 G., fiber 3 G., cholesterol 47 mg, sodium 529 mg, sugar - G.
Crispy toasted white bread topped with gooey cheese is a quick and delicious snack for any time of day. Instead of one type of cheese, use three—mozzarella, Gruyere, and Parmesan—and add slices of sweet ripe tomatoes, high-quality olive oil, garlic, and fragrant basil, and you'll have a delicious Italian-style appetizer. It's very filling and juicy. Serve the toasts with a simple salad of mixed greens and tomatoes in a vinaigrette. Potato chips are optional.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 thick slices of white bread
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, chopped
- 2 tablespoons thinly sliced fresh basil
- 3 medium tomatoes, sliced into rounds
- 110 g Gruyere, thinly sliced
- 3/4 tbsp. grated mozzarella
- 2 tbsp. l. grated parmesan
- 1 tbsp. white wine vinegar
- 1 package (280 g) of mixed salad greens
- Potato chips, for serving (optional)
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Recipes with similar ingredients: baguette, garlic, basil, tomatoes, Gruyere cheese, mozzarella cheese, Parmesan cheese, wine vinegar, salad mix, chips
Cooking the dish according to the recipe:
- Preheat the oven to broil. Place the bread on a baking sheet and toast until golden brown on both sides.
- In a small bowl, combine 2 tablespoons of olive oil with the garlic and basil; spread evenly over the toasted bread. Season the tomatoes with salt and black pepper and arrange a layer of tomatoes on each slice of bread. Slice the remaining tomato slices and set aside for the salad. Sprinkle the bread evenly with the Gruyere, mozzarella, and Parmesan. Return to the broiler and broil until the cheese is melted, about 2 minutes.
- In a large bowl, combine the vinegar and remaining 2 tablespoons of olive oil, season with salt and pepper. Add the salad greens and reserved chopped tomatoes and toss. Serve the cheese toast with a salad and chips.
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