Goat's Cheese and Balsamic Tomato Bruschetta
with Caramelised Onions, Chips and Rocket
The word 'bruschetta' comes from a verb in Romanesco dialect, meaning 'to toast', eventually becoming the name of this much-loved Italian antipasto dish. In this recipe, we're topping toasted ciabatta with balsamic roasted tomatoes, caramelised onions and creamy goat's cheese, then serving with chips and salad to make a main meal.
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
450 grams
Potatoes
125 grams
Baby Plum Tomatoes
1 unit(s)
Red Onion
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
2 unit(s)
Garlic Clove
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
75 grams
Goat's Cheese
(Contains Milk)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Olive Oil for the Dressing
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, quarter the baby plum tomatoes. Halve, peel and thinly slice the red onion.
In a medium bowl, combine the tomatoes, balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on the middle shelf of your oven until soft, 10-12 mins.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Remove from the heat.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add the caramelised onion and roasted garlic to the bowl of tomatoes and mix to combine.
When the chips have 5 mins remaining, halve the ciabattas.
If you have a toaster, toast the ciabatta until golden. Alternatively, pop them into the oven to warm through, 2-3 mins.
Share the toasted ciabatta between your plates. Top with the balsamic onion tomatoes and any remaining dressing. Crumble over the goat's cheese.
Serve the chips and rocket alongside. Add a drizzle of oil and pinch of salt to the rocket leaves.
Finish with a drizzle of the balsamic glaze over the bruschetta.
Enjoy!
