| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 527 |
| Fat | 17g |
| Saturates | 2g |
| Protein | 14g |
| Carbs | 81g |
| Sugars | 22g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to grill, 200°C, gas mark 6.
2
Slice the sourdough loaf into 1cm-thick slices. Arrange the sourdough slices on a baking tray and grill for 5-6 minutes, turning once, until golden and toasted.
3
Peel the garlic clove and rub it gently over one side of each toasted slice.
4
Quarter the mini San Marzano tomatoes and the green olives. Finely slice the basil. In a mixing bowl, gently combine the tomatoes, olives and basil. Season with salt and pepper. Slice the figs into thin rounds. Place 4-5 slices of fig on each toasted sourdough slice. Spoon the tomato and olive mixture evenly over the figs.
5
Arrange the bruschetta on a serving plate. Drizzle generously with olive oil. Scatter over the fresh basil leaves and serve immediately.
