Toasted Bread with Tomatoes

History: In Fara, in the Sabine Mountains, not far from Rome, there is a reference to the “crustulum” on an ancient wall. This was a flat cake soaked in oil that the Roman Senate used to serve to the population during important feast days in December and January. Even today, at this time of year, when olive oil is still very fresh and light, a toasted flatbread soaked with oil is served, the “bruschetta” flat.

Toast the bread in the toaster and grate with the peeled garlic cloves. Chop the rest. Cut the tomatoes into small slices. Drizzle the bread with the olive oil, top with tomato slices and sprinkle with the garlic.

Season with salt and pepper and sprinkle with Parmesan cheese. Drizzle again with olive oil. Just before serving, sprinkle with chopped olives and basil.

Egg white : 10 grams

Cabbage : 33 grams

Tip: As an alternative to fresh basil, you can also use the freeze-dried.

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