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Crispy Serrano Caprese Bruschetta
Crispy Serrano Caprese Bruschetta

Crispy Serrano Caprese Bruschetta

with Caramelised Red Onion and Rocket Salad

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 Serrano ham. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
High Protein
Low Carb
Allergens:
Wheat
Barley
Cereals containing gluten
Sulphites
Milk

The quantities provided above are averages only.

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.

Total20 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

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)

Medium Tomato

1 unit(s)

Red Onion

1 unit(s)

Baby Cucumber

2 slice(s)

Serrano Ham

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

Nutritional information

Energy (kJ)2121 kJ
Energy (kcal)507 kcal
Fat19.4 g
of which saturates9.5 g
Carbohydrate55.6 g
of which sugars10.9 g
Dietary Fibre5.1 g
Protein25.7 g
Salt2.27 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Pan
Bowl

Instructions

Prep the Ciabatta
1

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.

Bring on the Veg
2

a) Cut the 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.

Sizzle the Serrano
3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once 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.

Caramelised Onion Time
4

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.

Make your Salad
5

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.

Finish and Serve
6

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) Snap the Serrano ham into shards and scatter over the bruschetta. Serve any remaining salad alongside.

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