To find out more...
Bread with Tomato
It only takes a few minutes to prepare and makes a delicious aperitif snack.
6 min.
Easy
0.75 €
4 people
5 Ingredients
1 
4 slices 
2 tablespoons 
Step by step recipe
Stage 1 - ⌛ 1 min.
Stage 2 - ⌛ 3 min.
Stage 3 - ⌛ 1 min.
Stage 4 - ⌛ 1 min.
Stage 5
Use a distinctivly flavoured olive oil with plenty of character, if you can, for this recipe.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 290 RDI=110 % | 2,300 RDI=220 % | 70 RDI=10 % | 750 RDI=40 % | 3,140 RDI: 40 % |
| Per 100 g | 90 RDI=30 % | 700 RDI=70 % | 20 RDI=3 % | 230 RDI=10 % | 950 RDI: 10 % |
| Per person | 70 RDI=30 % | 580 RDI=50 % | 20 RDI=3 % | 190 RDI=9 % | 790 RDI: 9 % |
- For 4 people : 0.75 €
- Per person : 0.20 €
Change currency:
Bread
You can get more informations, or check-out other recipes which use it, for example: Nanou's red cabbage salad, Home-made breadcrumb coating, Comtoise endive salad, Smoked haddock and leek fondue tartines, Hot sesame-cream chicken tartines, ... See them all 76
Olive oil
Like these other recipes: Summer Salmon Blanquette, Carbonnade, Fish in a sesame crust, Fish fillet in express cooking envelope, The strange gratin, ... See them all 545
Tomato
Like these other recipes: Tomato omelette, Tahitian salad, Stuffed tomatoes and courgettes, Small ratatouille with , Comtoise stuffed tomatoes, ... See them all 76
Salt
Like these other recipes: Celeriac soup with mustard, Rice à l'italienne, Hamburger buns, Remoulade celery with tarragon and mimosa eggs, Real home-made chips* , ... See them all 675
Caramelised apple pie
Apple pie made with caramelised apples.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)