Tomato bruschette
An Italian
culinary classic.
A highly sustainable, simple and flavourful recipe made with just a few ingredients.
A Chef Roberto Bassi recipe for SU-EATABLE LIFE.
Serves four
- Tuscan bread 400 g (four 100 g slices)
- Fresh tomatoes 500 g
- Basil 10 leaves
- 1/2 clove of garlic
- 4 tbsp extra virgin olive oil (40 g)
- Salt to taste
- Pepper to taste
Nutritional information
Per serving: 397 Kcal
Environmental Impact
Per serving:
239 grams CO2 equivalence - carbon footprint
175 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Wash and dice the tomatoes and dress them in a bowl with oil, salt, pepper and basil.
Toast the bread slices in a hot pan (or hot plate) for 2 minutes on each side until the outside is golden.
Rub the bread with peeled garlic and sprinkle the fresh tomatoes on top.
The Chef’s Advice
The tomato mixture can be made ahead of time and kept in the fridge, but the bread must be toasted just before serving.
Nutritional Advice
Carbohydrates, such as the wheat found in bread, are our main source of energy and should be eaten at every meal..
Environmental Advice
Favour fresh and minimally processed food in your diet.
This dish's extremely high sustainability means it can be combined with white meats, fish, eggs or cheese while still keeping your meal sustainable.
