Mozzarella and Roasted Tomato Bruschetta
with Rocket, Capers and Balsamic Drizzle | Serves 2
Make these Italian style bruschetta as a summery appetiser or side - they're perfect to pair with pasta! Think classic Caprese flavours, but with a twist.
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
250
Premium Tomato Mix
20
Wild Rocket
12
Balsamic Glaze
(Contains: Sulphites)
2
Ciabatta
(Contains: Cereals containing gluten)
1
Garlic Clove**
1
Mozzarella
(Contains: Milk)
15
Capers**
Utensils
Instructions
a) Preheat your oven to 200°C/180°C fan/gas mark 6.
b) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
c) Pop the tomatoes onto a baking tray, drizzle with oil and season with salt and pepper. Add the garlic parcel to the tray.
d) Roast on the top shelf until the tomatoes are softened and starting to burst, 12-15 mins, then remove from the oven.
a) While everything roasts, drain and tear the mozzarella into small pieces.
b) Halve the ciabatta, then cut diagonally into triangles. Drizzle the cut sides with oil.
c) When the veg is nearly roasted, pop the ciabatta triangles, cut-side up, onto another baking tray and bake on the middle shelf of your oven until golden, 2-3 mins.
a) Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
b) Add the roasted garlic and tomatoes to a medium bowl, spooning in all the juices from the tray. Stir through the capers.
c) Pop the toasted ciabatta onto a serving platter and top with the tomato mixture, torn mozzarella and some rocket.
d) Finish with a drizzle of the balsamic glaze.
Enjoy!
