Goat's Cheese and Balsamic Tomato Bruschetta
with Chips and Rocket
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
125 grams
Baby Plum Tomatoes
1 unit(s)
Red Onion
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
2 unit(s)
Garlic Clove**
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
75 grams
Goat's Cheese
(Contains: Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1.5 tbsp
Olive Oil for the Dressing
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, quarter the baby plum tomatoes. Halve, peel and thinly slice the red onion.
In a medium bowl, combine the tomatoes, balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel on the middle shelf of your oven until soft, 10-12 mins.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Remove from the heat.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add the caramelised onion and roasted garlic to the bowl of tomatoes and mix to combine.
When the chips have 5 mins remaining, halve the ciabattas.
If you have a toaster, toast the ciabatta until golden. Alternatively, pop them into the oven to warm through, 2-3 mins.
Share the toasted ciabattas between your plates. Top with the balsamic onion tomatoes and any remaining dressing. Crumble over the goat's cheese.
Serve the chips and rocket alongside. Add a drizzle of oil and pinch of salt to the rocket leaves.
Finish with a drizzle of balsamic glaze over the bruschetta.
Enjoy!
