Mozzarella and Roasted Tomato Bruschetta
with Rocket, Capers and Balsamic Drizzle | Perfect for sharing
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.
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.
Baby Plum Tomatoes
(Contains Cereals containing gluten)
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, 12-15 mins. 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 tomatoes are 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 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, mozzarella pieces and some rocket.
d) Finish with a drizzle of the balsamic glaze.