Bruschetta with Whole Wheat Toast
serves 2
  • 4 ripe tomatoes
  • 1 clove of garlic
  • 2 teaspoons of olive oil(4 syns)
  • salt and black pepper
  • couple of basil leaves, roughly torn into little pieces
  • 120g/4oz of whole wheat bread (2 HEb's)
  • Spray oil
  1. Preheat oven to 200c or 400f (gas mark 6)
  2. Score the top of the tomatoes with a knive, add to a saucepan of boiling hot water for approx 1-2 mins until skin loosens.
  3. Remove tomatoes and place in a bowl of ice cold water to ensure they do not continue to cook.
  4. Remove skin seeds and juice from tomatoes and chop the flesh (if you have a tomato peeler, you can skip this part and just peel the tomatoes using the peeler)
  5. In the meantime, spray your slices of bread with spray oil, add to a baking tray and bake until golden and crisp.
  6. Cut your garlic clove in half and rub the flesh part of the garlic all over the crisp toast.
  7. Then finely chop the garlic and crush finely with the back of a flat knife until.
  8. Mix this with the chopped tomatoes, season well with salt and black pepper. Add your basil and drizzle in the olive oil, then gently combine with your hand.
  9. Top your crispy whole wheat toast with the tomatoes and serve.
  10. For a variation, you can also serve with some mozzarella (HEa) or grilled bacon.
Recipe by Slimming Eats at