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Italian Recipes

Mozzarella and Roasted Tomato Bruschetta

Mozzarella and Roasted Tomato Bruschetta

Mozzarella and Roasted Tomato Bruschetta

with Rocket, Capers and Balsamic Drizzle | Serves 2

Recipe Development TeamPublished on April 11, 2022

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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.

Tags:

Veggie

Allergens:

Sulphites

•Cereals containing 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.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

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**

Nutritional information

Energy (kcal)373 kcal

Energy (kJ)1559 kJ

Fat12.8 g

of which saturates7.2 g

Carbohydrate48.1 g

of which sugars8.4 g

Protein18.3 g

Salt1.5 g

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

Utensils

•Baking Tray

•Aluminum Foil

•Bowl

Cooking Instructions and Tips

Roast the Tomatoes

1

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.

Ciabatta Time

2

a) While everything roasts, drain and tear the mozzarella into small pieces.
b) Halve the ciabatta, then cut each half 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, 2-3 mins.

Assemble your Bruschetta

3

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 balsamic glaze. Enjoy!

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