Greek Salad Inspired Bruschetta
with Greek Style Cheese, Tomatoes and Cucumber | Perfect for sharing
Creamy whipped goat's cheese and pear are a perfect balance between salty and sweet. With crispy bruschetta and a scattering of walnuts, this dish is quick to make but so tasty to eat!
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)
125 grams
Baby Plum Tomatoes
1 unit(s)
Lemon
1 unit(s)
Baby Cucumber
100 grams
Greek Style Salad Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the ciabatta, then halve them again into triangles.
b) Pop your ciabatta triangles on a baking tray, drizzle with olive oil, then season with salt and pepper.
c) Bake on the top shelf of your oven until golden, 6-8 mins.
a) Quarter the baby plum tomatoes. Juice the lemon into a medium bowl.
b) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
c) Add the tomatoes, cucumber and olive oil for the dressing (see pantry for amount) to the bowl of lemon juice. Season with salt and pepper and stir to combine.
a) Once baked, top the ciabatta bruschetta with the lemony tomato and cucumber mixture.
c) Crumble over the Greek style cheese and pour over any remaining dressing to finish.
Enjoy!
