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Mozzarella, Serrano Ham and Roasted Tomato Bruschetta

Mozzarella, Serrano Ham and Roasted Tomato Bruschetta

with Rocket and Balsamic Drizzle | Perfect for sharing
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
439 kcal
Protein
: 
26.9g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Barley
  • Cereals containing gluten
  • Sulphites
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Garlic Clove

250 grams

Baby Plum Tomatoes

1 ball(s)

Mozzarella

(Contains: Milk)

2 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

3 slice(s)

Serrano Ham

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Energy (kJ)1838 kJ
Energy (kcal)439 kcal
Fat16.1 g
of which saturates9.1 g
Carbohydrate49.3 g
of which sugars9.4 g
Dietary Fibre3.4 g
Protein26.9 g
Salt2.7 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Aluminum Foil
•Chopping Board
•Knife
•Fork
•Medium Bowl

Instructions

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, 12-15 mins. Remove from the oven.

2

a) While everything roasts, drain and tear the mozzarella into small pieces. Tear the Serrano ham into bite sized 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.

d) 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.

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. 

c) Pop the toasted ciabatta onto a serving platter and top with the tomato mixture, Serrano ham, mozzarella pieces and some rocket.

d) Finish with a drizzle of the balsamic glaze.

Enjoy!

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