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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 | Perfect for sharing

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Enjoy a taste of summer with this scrumptious Mozzarella and Roasted Tomato Bruschetta. This dish layers classic Caprese flavours on crispy bruschetta, before finishing with a balsamic drizzle.

Tags:

Veggie

Allergens:

Milk

•Cereals containing gluten

•Sulphites

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

1 unit(s)

Garlic Clove**

250 grams

Premium Tomato Mix

1 ball(s)

Mozzarella

(Contains: Milk)

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

15 grams

Capers**

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Nutritional information

Energy (kcal)348 kcal

Energy (kJ)1456 kJ

Fat10.8 g

of which saturates5.9 g

Carbohydrate48.3 g

of which sugars8.3 g

Dietary Fibre2.4 g

Protein16.4 g

Salt1.4 g

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

Utensils

•Baking Tray

•Aluminum Foil

•Fork

•Medium Bowl

Cooking Instructions and Tips

Roast the Tomatoes and Garlic

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 and the garlic is soft, 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 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.

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 in a medium bowl.

b) Add the roasted tomatoes to the bowl of garlic, spooning in all the juices from the tray. Add the capers, then stir to combine.

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!

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