
Snacks · Toasts & flatbreads
Bruschetta
Tomatoes, basil and garlic on olive-oiled toast — Italy's original argument that bread is a vehicle. Fifteen minutes, and the tomato-salting step does all the work.
- Time
- 17 min (12 prep + 5 cook)
- Servings
- 6
- Per serving
- 166 kcal
- Protein
- 4 g
Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.
Ingredients
- 3 ripe tomato, diced small400 g
- a handful fresh basil, sliced thin10 g
- 2 cloves — 1 minced, 1 whole garlic8 g
- 3 tbsp olive oil40 g
- 2 tsp balsamic vinegar10 g
- 1/2 tsp salt3 g
- 12 slices French bread200 g
Every ingredient links to its food page — same data, same score, same formula.
Steps
- Salt the diced tomatoes in a sieve over a bowl for 10 minutes — the drained juice is what would have made the toast soggy. (Drink it. Cook's privilege.)
- Toss the tomatoes with the basil, minced garlic, most of the oil and the balsamic.
- Toast the bread slices until golden and rub each with the whole garlic clove while hot — hot toast grates garlic like a file.
- Spoon on the tomatoes just before eating, never before.
Why this score
easy to overeatDense calories with little protein, volume or fiber to fill you up.
Three routes to fullness — one is enough
What pulls it down
Computed on the finished dish, not an average of the parts: 999 kcal goes into the pot, 671 g of ingredients comes out as ~560 g of food → 178 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.
Per
- Calories
- 178
- Protein
- (10%)
- 5 g
- Fat
- (41%)
- 8 g
- Carbohydrates
- (49%)
- 22 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 427 mg
Percentages are the share of calories from each macronutrient.
Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.
More snacks
Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.