Roasted Tomato & Mozzarella Bruschetta
with Rocket, Capers & Balsamic Drizzle | Perfect for Sharing
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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
1
Garlic Clove
250
Premium Tomato Mix
1
Mozzarella
(Contains Milk)
2
Ciabatta
(Contains Cereals containing gluten)
15
Capers
20
Wild Rocket
12
Balsamic Glaze
(Contains Sulphites)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C. b) Peel the garlic, pop it 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. d) Roast on the top shelf until they’re softened and starting to burst, 12-15 mins, then remove from the oven.
a) Once the tomatoes have been roasting for 5 mins, add the garlic to the tray, roast until soft, 7-10 mins. b) Meanwhile, drain and tear the mozzarella into small pieces. c) Cut the ciabatta in half and then each half into triangles. When the tomatoes are nearly done, drizzle the ciabatta pieces with oil, pop onto another baking tray and bake on the middle shelf of your oven, 2-3 mins.
a) Once the garlic has roasted, mash with a fork. b) Pop the mashed garlic into a bowl with the tomatoes and juice from the tray. Add the capers, mix gently. c) Layer the roasted tomato mix, mozzarella and rocket onto the ciabatta triangles. d) Finish with the balsamic drizzle. Enjoy!
