Caprese Bruschetta and Serrano Crisps
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Caprese Bruschetta and Serrano Crisps

Caprese Bruschetta and Serrano Crisps

with Caramelised Red Onion and Rocket Salad

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Tags:
Rapid
Allergens:
Sulphites
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

2

Ciabatta

2

Garlic Clove

125

Baby Plum Tomatoes

1

Avocado

2

Spring Onion

1

Red Onion

12

Balsamic Vinegar

(Contains Sulphites)

2

Serrano Ham

40

Wild Rocket

1

Mozzarella

(Contains Milk)

Not included in your delivery

1

Olive Oil for the Dressing

1

Sugar

1

Water

1.5

Olive Oil for the Garlic Bread

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Nutritional information

Energy (kcal)516 kcal
Energy (kJ)2161 kJ
Fat40.4 g
of which saturates14.6 g
Carbohydrate15.9 g
of which sugars12.1 g
Protein22.9 g
Salt1.49 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Garlic Press
Spoon
Small Bowl
Knife
Bowl
Grill Pan
Measuring Cups
Plate
Large Bowl

Instructions

Get Started
1

Preheat the oven to 200°C. Slice the ciabattas in half and lay them cut-side up on a large baking tray in a single layer. Peel and grate the garlic (or use a garlic press) and pop into a small bowl with the olive oil for the garlic bread (see ingredients for amount), mix well. Drizzle the garlic oil over the cut side of the bread. Season with salt and set aside for later.

Prep the Veg
2

Halve the baby plum tomatoes. Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then chop into 2cm chunks. Trim the spring onions then slice thinly.

Caramelise the Onion
3

Halve, peel and slice the red onion as thinly as you can. Heat a drizzle of oil in a frying pan on medium-high heat. Add the red onion to the pan and fry, stirring frequently until softened, 6-8 mins. Add the sugar, water (see ingredients for both amounts), and half the balsamic vinegar, reduce the heat and simmer, stirring occasionally, 2-3 mins, until caramelised. Transfer the onions to a bowl. Wipe out your frying pan.

Serrano Ham Crisps
4

Return the frying pan to high heat. Add the serrano ham slices and cook until golden and crispy, 1-2 mins each side. Transfer to a plate lined with kitchen roll and set aside. Meanwhile, bake the ciabatta on the top shelf of the oven until golden and crispy, 4-5 mins.

Make the Salad
5

Mix together the olive oil for the dressing (see ingredients list for amount) and remaining balsamic vinegar in a large bowl. Season with salt and pepper and mix together. Pop the tomatoes, avocado and spring onion into the bowl with the dressing. Add the rocket and toss to coat everything evenly.

Finish and Serve
6

Place two ciabatta halves per person onto your plates. Divide the caramelised onion among the ciabatta halves. Top each half with a handful of the salad mixture. Drain the mozzarella and tear it into small pieces and place on top of the salad. Crumble the serrano ham into shards and arrange them on top. Enjoy!