Roasted tomato and salami bruschetta recipe

  • Serves 6
  • 5 mins to prepare and 35 mins to cook
  • 495 calories / serving
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roasted tomato and salami starter (h)

Preheat the oven to gas mark 6, 200°C, 180°C fan. Place the cherry tomatoes on a roasting tray, drizzle with 2 tbsp of the olive oil and season. Roast for 20–30 minutes. Remove from the oven and toss with the basil.

Heat a griddle pan or grill. Drizzle the baguette slices with the remaining oil and toast on each side. While hot top with the tomatoes, squishing them into the toasted bread slightly. Layer over slices of the salami and grind on black pepper.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 650g cherry tomatoes
  • 6tbsp extra virgin olive oil
  • handful fresh basil, leaves picked and roughly chopped
  • 1 baguette, cut diagonally into 12 slices
  • 80g pack Finest Salami Milano
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  • Energy 2077kj 495kcal 25%
  • Fat 19g 27%
  • Saturates 4g 20%
  • Sugars 7g 8%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 70.7g Protein 14.5g Fibre 5.4g

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