Of which 6 g sugars and 2.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (tomato) · Calcium (fresh cheese) · Protein (fresh cheese)
Allergens milk
Fresh cheese (queijo fresco) with tomato and basil
The Italian classic as a snack, ready in four minutes.
Ingredients
- 100 g (3½ oz) fresh goat's or sheep's milk cheese (lactose-free)
- 1 ripe tomato (120 g / 4 oz)
- fresh basil leaves, to taste (3 g)
- 1 tsp extra-virgin olive oil (5 g)
- salt, to taste
Method
- Slice the tomato and the fresh cheese to the same thickness.
- Arrange them on a plate, alternating tomato and cheese.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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