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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and finely dice tomatoes, discarding the seeds and draining of clear juice. | 2. Wash, split and finely chop the spring onions. | 3. Add balsamic vinegar, olive oil, 1 tablespoon fresh grated garlic, basil, sea salt and pepper, and gently mix. | 4. Cover and set aside, unchilled, for up to three hours. | 5. Pre-heat frying pan. | 6. Combine 1/3 cup butter thoroughly with 1-1/2 tablespoons grated garlic. | 7. Butter both sides of bread slices. | 8. Fry bread slices over medium high heat until browned on one side. | 9. Flip over, drape with one slice of prosciuotto and one or two cheese slices. | 10. Cover and allow bread to brown, meat to go "limp", and cheese to melt. | 11. Remove from pan and serve covered with bruschetta mixture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato	3 -4			75.65	0.0	16.83	0.425
spring onion	2		chopped	-	-	-	-
balsamic vinegar	1	teaspoon	old	4.664	0.9026	0.026000000000000002	0.0
extra virgin olive oil	1	tablespoon		75.65	0.0	16.83	0.425
garlic	1	tablespoon	grated	6.705	1.4877	0.2862	0.0225
basil	3 -4			0.0	0.0	0.0	0.0
sea salt				75.65	0.0	16.83	0.425
black peppercorn			grated	75.65	0.0	16.83	0.425
butter	1/3	cup	whipped	456.0	20.951999999999998	14.248	38.4
garlic	1 1/2	1/2	grated	6.705	1.4877	0.2862	0.0225
euro bread	8	slices		75.65	0.0	16.83	0.425
provolone cheese	3	ounces	sliced	298.5255	1.8201	21.7558	22.6403
prosciutto	3	ounces	sliced	75.65	0.0	16.83	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.