Garlic bread with crushed tomato and tuna
soy and linseed bread
200 g, (4 x 50g slices)
1 clove(s), halved
reduced fat feta cheese
low-fat ricotta cheese
500 g, (2 x 250g punnets)
flavoured tuna in oil, drained
250 g, (2 x 125g cans) smoked
¼ cup(s), (small)
2 x 3 second spray(s)
- Preheat a chargrill over medium-high heat. Lightly spray bread with olive oil. Chargrill bread for 2-3 minutes each side or until well browned. Immediately rub 1 side of each slice with halved garlic clove.
- Using a fork, mash feta and ricotta in a small bowl. Spread thickly over garlic bread.
- Lightly crush tomatoes in a large bowl. Spoon over cheese.
- Drain tuna and arrange over tomato. Sprinkle with small fresh basil leaves and season with pepper.