5 minutes
Prep time
373 cal.
Per serving
Ingredients
Make sure you have...
Utensil
Toaster
recipe
Step 1
Toast the bread (either in the toaster or in the oven on the broil setting).
Step 2
While the bread is toasting, wash the tomatoes and cut them into thin slices. Peel and finely chop the onions.
Step 3
Once the bread is toasted, add the tomatoes, the sardines, and the onion slices. Salt and pepper to taste, and drizzle some olive oil on top. And enjoy!
Step 4
Option: Add some fresh basil leaves if you have any. Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 373 cal. |
| Fat | 15 g |
| Carbohydrates | 48 g |
| Protein | 17 g |
| Fiber | 7 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Tomato and Sardine Bruschetta" contains 373 Energy, 15 g of Fat, 48 g of Carbohydrates, 17 g of Protein, 7 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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