Bruschetta

1 x wholemeal bagel or slice of wholemeal bread

½ can chopped tomatoes

2-3 x basil leaves

1 x spring onion

¼ ball of low fat mozzarella

1 x garlic clove

Weighing scales, can opener, sieve, mixing bowl, kitchen scissors, dessert spoon, sharp knife, chopping board, baking tray, fish slice, plate.

1. Preheat the oven to 170°C or gas mark 4.
2. Open and strain the canned tomatoes.
3. Tip the tomatoes into the mixing bowl.
4. Tear the basil leaves finely and add to the mixing bowl.
5. Snip the spring onion into the mixing bowl, using the kitchen scissors.
6. Stir all the ingredients together.
7. Slice the bagel or bread into quarters, and then halve each quarter through the middle.
8. Lay the pieces of bagel or bread on a baking tray, crust side down.
9. Bake in the oven, for 5-8 minutes until slightly brown and crispy.
10. Allow to cool and use a fish slice to transfer them onto the plate.
11. Peel the garlic clove and rub it 2 or 3 times over each piece of bread.
12. Spoon the tomato mixture onto each piece of bagel.
13. Tear small pieces of mozzarella and add to the top of each piece of bread.

• Turn up the flavour: Try different types of bread, e.g. slices of ciabatta or baguette, bread rolls, different types of cheese, e.g. Lancashire, Edam and different herbs, e.g. chives, coriander.
• Serving suggestion: Serve the bruschetta with fresh basil. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a dairy alternative. For those with an allergy to gluten, use a gluten-free bread. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?