HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaprese Bruschetta And Serrano Crisps
Caprese Bruschetta and Serrano Crisps

Caprese Bruschetta and Serrano Crisps

with Caramelised Red Onion and Rocket Salad

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Allergens:Cereals containing glutenSulphitesMilk

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


(ContainsCereals containing gluten)

2 unit(s)


125 grams

Baby Plum Tomatoes

1 unit(s)


2 unit(s)

Spring Onion

1 unit(s)

Red Onion

1 sachet

Balsamic Vinegar


2 slice

Serrano Ham

40 grams


1 ball(s)



Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tsp


1 tbsp


1.5 tbsp

Olive Oil for the Garlic Bread

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3070 kJ
Energy (kcal)734 kcal
Fat45.0 g
of which saturates15.0 g
Carbohydrate52 g
of which sugars13.0 g
Protein30 g
Salt1.73 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Small Bowl
Frying Pan
Measuring Cups
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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!