Mozzarella and Roasted Tomato Bruschetta
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Mozzarella and Roasted Tomato Bruschetta

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.

Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Garlic Clove

250 grams

Baby Plum Tomatoes

1 ball(s)


(Contains Milk)

2 unit(s)


(Contains Cereals containing gluten)

15 grams


20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)


Nutritional information

Energy (kJ)1458 kJ
Energy (kcal)348 kcal
Fat10.8 g
of which saturates5.9 g
Carbohydrate48.1 g
of which sugars8.3 g
Protein16.4 g
Salt1.44 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Aluminum Foil


Roast the Tomatoes and Garlic

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.

Ciabatta Time

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

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.


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