Crispy Serrano Caprese Bruschetta
with Caramelised Red Onion and Rocket Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Crispy Serrano Caprese Bruschetta in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
125
Baby Plum Tomatoes
40
Wild Rocket
2
Serrano Ham
2
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
1
Avocado
2
Garlic Clove
1
Mozzarella
(Contains Milk)
12
Balsamic Vinegar
(Contains Sulphites)
2
Spring Onion
1
Red Onion
Not included in your delivery
1
Olive Oil for the Dressing
1
Sugar
1
Water
Nutritional information
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) Halve the baby plum tomatoes.
b) Halve, peel and thinly slice the red onion.
c) Trim and thinly slice the spring onions.
d) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh onto a board, then chop into 2cm chunks.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, lay the Serrano ham in the pan and fry until crisp, 2-3 mins each side.
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 red onion and stir-fry until softened, 6-8 mins.
c) Add the sugar and water for the onion (see ingredients for both amounts) to the pan along with half the balsamic vinegar, then lower the heat and simmer until caramelised, stirring occasionally, 2-3 mins.
d) Remove from the heat.
a) Meanwhile, bake the ciabatta onto the top shelf of your oven until golden, 4-5 mins.
b) While the ciabatta bakes, add the olive oil for the dressing (see ingredients for amount) and remaining balsamic into a large bowl.
c) Season with salt and pepper, then mix together well.
d) Just before serving, add the tomatoes, avocado, spring onion and rocket to the dressing. Toss to coat.
a) When everything is ready, share the toasted ciabatta 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) Snap the Serrano ham into shards and scatter over the bruschetta. Serve any remaining salad alongside. Enjoy!
