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Greek Salad Inspired Bruschetta

Greek Salad Inspired Bruschetta

Greek Salad Inspired Bruschetta

Serves 2 | with Greek Style Cheese, Tomatoes and Cucumber

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These bruschetta bring Greek inspired flavours together on a crispy ciabatta base, balancing creamy Greek style salad cheese with zingy lemon and sweet tomato.

Allergens:

Gluten

•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.

Total25 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Ciabatta

(Contains: Gluten)

125 grams

Baby Plum Tomatoes

1 unit(s)

Lemon

1 unit(s)

Baby Cucumber

100 grams

Greek Style Salad Cheese

(Contains: Milk)

Nutritional information

Energy (kJ)1551 kJ

Energy (kcal)371 kcal

Fat14.5 g

of which saturates8.5 g

Carbohydrate50.1 g

of which sugars6.2 g

Dietary Fibre3.8 g

Protein15.3 g

Salt2.2 g

Potassium140.3 mg

Calcium15 mg

Iron0.8 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Bowl

Instructions

Make your Bruschetta

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the ciabatta, then halve them again into triangles.

b) Pop your ciabatta triangles on a baking tray, drizzle with olive oil, then season with salt and pepper.

c) Bake on the top shelf of your oven until golden, 6-8 mins.

Prep your Toppings

2

a) Quarter the baby plum tomatoes. Juice the lemon into a medium bowl.

b) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

c) Add the tomatoes, cucumber and olive oil for the dressing (see pantry for amount) to the bowl of lemon juice. Season with salt and pepper and stir to combine.

Finish and Serve

3

a) Once baked, top the ciabatta bruschetta with the lemony tomato and cucumber mixture.

c) Crumble over the Greek style cheese and pour over any remaining dressing to finish.

Enjoy!

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