Crispy Chorizo Caprese Bruschetta
with Caramelised Red Onion and Rocket Salad
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Sulphites
- Cereals containing gluten
- Rye
- May contain traces of allergens
Caprese is an Italian dish consisting of tomatoes (red) and mozzarella (white), typically garnished with basil or rocket (green), making the colours of the Italian flag! Here we've piled it atop crispy bruschetta and finished with chorizo.
Ingredients
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
2 unit(s)
Garlic Clove
2 unit(s)
Intense™ Tomato
1 unit(s)
Red Onion
1 unit(s)
Baby Cucumber
90 grams
Diced Chorizo
(Contains: Milk)
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
40 grams
Wild Rocket
1 ball(s)
Mozzarella
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Onions
1 tbsp
Water for the Onions
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the ciabatta and lay them, cut-side up, onto a baking tray.
c) Peel and grate the garlic (or use a garlic press).
d) Spread the garlic over the cut sides of the ciabatta. Drizzle over a little olive oil and set aside.
a) Cut the Intense™ tomatoes into 1cm chunks.
b) Halve, peel and thinly slice the red onion.
c) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
c) Once crispy, transfer to a plate covered in kitchen paper. Set aside.
a) Pop the pan back onto medium-high heat with a drizzle more oil if needed.
b) Once hot, add the onion and fry, stirring occasionally, until golden, 10-12 mins.
c) Add the sugar and water for the onions (see pantry for both amounts) and half the balsamic vinegar. Lower the heat and cook until caramelised, 1-2 mins more, then remove from the heat.
a) Meanwhile, bake the ciabatta on the top shelf of your oven until golden, 2-3 mins.
b) While the ciabatta bakes, add the olive oil for the dressing (see pantry for amount) and remaining balsamic to a large bowl.
c) Season with salt and pepper, then mix together well.
d) Just before serving, add the tomatoes, cucumber and rocket to the dressing. Toss to coat.
a) When everything's ready, share the toasted ciabatta halves between your plates.
b) Spoon over the caramelised onions and top with a handful of salad.
c) Drain the mozzarella, then tear it into small pieces and place on top.
d) Scatter the chorizo over the bruschetta. Serve any remaining salad alongside.
