Quick, easy and delicious. This mozzarella bruschetta recipe makes a speedy summer starter but could equally do for a simple lunch.
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Ingredients
- 1 small olive ciabatta loaf, cut into 12 x 1cm thick slices
- 1 small garlic clove
- 25g rocket leaves
- 1 tbsp toasted flaked almonds
- 1 red chilli, deseeded and roughly chopped
- 2 tbsp olive oil
- Juice of ½ lemon
- 375g buffalo mozzarella, roughly torn
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Method
- Toast the ciabatta slices lightly under a medium grill or in a griddle for 2 minutes on each side until nicely browned.
- Meanwhile, whizz the garlic, rocket, almonds and chilli using a hand-held blender or in a mini food processor to form a coarse paste. Add the olive oil and lemon juice, then whizz again, adding enough water to make a pourable dressing. Season to taste with salt and plenty of freshly ground black pepper.
- Arrange the mozzarella on top of the toasts, drizzle over the rocket dressing, then serve.
Nutrition
- 457kcals Calories
- 29.2g (14.2g saturated) Fat
- 23.6g Protein
- 26.7g (2g sugars) Carbs
- 1.9g Fibre
- 1.7g Salt
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Reviews
I love this recipe because it is great to make for a summer lunch with friends
I love this recipe because I’m always looking for good-looking, great-tasting food to serve to friends with a glass of wine.
I love this recipe as it’s a great way of using up leftover bread, is easy to make, nutritious and delicious!
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