Crispy Double Serrano Tricolore Bruschetta
with Caramelised Red Onion and Rocket Salad
This delicious Crispy Double Serrano Tricolore Bruschetta has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Ingredients
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
2 unit(s)
Garlic Clove
2 unit(s)
Medium Tomato
1 unit(s)
Red Onion
1 unit(s)
Avocado
4 slice(s)
Serrano Ham
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
40 grams
Wild Rocket
1 ball(s)
Mozzarella
(Contains Milk)
Not included in your delivery
1 tsp
Sugar for the Onions
1 tbsp
Water for the Onions
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the ciabatta and lay them, cut-side up, onto a baking tray.
c) Peel and grate the garlic (or use a garlic press).
d) Spread the garlic over the cut sides of the ciabatta. Drizzle over a little olive oil and set aside.
a) Cut the tomatoes into 1cm chunks.
b) Halve, peel and thinly slice the red onion.
c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then chop into 2cm chunks.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, lay the Serrano ham in the pan and fry until crisp, 2-3 mins each side.
c) Once crispy, transfer to a plate covered in kitchen paper. Set aside.
a) Pop the pan back onto medium-high heat with a drizzle more oil if needed.
b) Once hot, add the onion and fry, stirring occasionally, until golden, 10-12 mins.
c) Add the sugar and water for the onions (see pantry for both amounts) and half the balsamic vinegar, lower the heat and cook until caramelised, 1-2 mins more, then remove from the heat.
a) Meanwhile, bake the ciabatta on the top shelf of your oven until golden, 2-3 mins.
b) While the ciabatta bakes, add the olive oil for the dressing (see pantry for amount) and remaining balsamic to a large bowl.
c) Season with salt and pepper, then mix together well.
d) Just before serving, add the tomatoes, avo and rocket to the dressing. Toss to coat.
a) When everything's ready, share the toasted ciabatta halves between your plates.
b) Spoon over the caramelised onions and top with a handful of salad.
c) Drain the mozzarella, then tear it into small pieces and place on top.
d) Snap the Serrano ham into shards and scatter over the bruschetta. Serve any remaining salad alongside.
Enjoy!
