Bruschetta is given a Christmas twist in this leftover turkey recipe, dressed up with melted mozzarella, sun-dried cherry tomatoes and basil.
Betwixtmas – that period between Christmas and New Year – is all about grazing and snacking on any remaining Christmas fare in the fridge and pantry. These delightful toasts are the perfect snack or light lunch, injecting a little mediterranean sunshine into the depths of British winter.
Need a heartier meal in those December in-between days? Try our pork and artichoke brown-butter lasagne.
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Ingredients
- 1 ciabatta loaf, sliced into 10-12 2cm slices
- 90g Polli Sundried Cherry Tomatoes in Oil (drained weight), plus a splash of oil from the jar
- 200g leftover roast turkey, roughly chopped or shredded
- 120g Polli Grilled Peppers in Oil (drained weight), roughly chopped
- 2 basil sprigs, leaves finely sliced, plus smaller leaves for garnish
- 10-12 mozzarella pearls or mini mozzarella balls
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Method
- Put a griddle pan over a high heat and heat the grill to medium-high. While you wait for it to heat up, brush both sides of the ciabatta slices with the oil from the jar of cherry tomatoes. Toast the bread in the griddle pan for a minute or so on each side until marked with nice charred lines.
- As the bread is toasting, mix the turkey, peppers, cherry tomatoes and basil in a bowl. Season well with salt and pepper, then toss again to combine.
- Line up the toasts on a baking sheet, then spoon the mixture onto each one, piling it up generously. Tear up the mozzarella pearls, add them across the tops, then slide the sheet under the grill and cook for a few minutes until bubbling and golden. Finish with another drizzle of the sun-dried tomato oil and a small basil leaf to garnish.
Nutrition
- 142kcals Calories
- 5.8g (2.5g saturated) Fat
- 9.8g Protein
- 12g (2.4g sugars) Carbs
- 1.5g Fibre
- 1.1g Salt
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