Of which 4.6 g sugars and 8.7 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 (cheese) · Unsaturated fat (olive oil)
Allergens soy
Toast with plant-based cheese and tomato
Simple and quick, with a taste of Italy at home.
Ingredients
- 2 slices gluten-free bread (80 g / 2¾ oz)
- 2 slices plant-based cheese (40 g / 1½ oz)
- 1 ripe tomato (100 g / 3½ oz)
- 1 tbsp extra-virgin olive oil (10 g)
- fresh basil, dried oregano, salt and pepper, to taste
Method
- Lightly toast the bread.
- Lay a slice of plant-based cheese on each piece of toast.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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