Mozzarella bruschetta with rocket drizzle

Mozzarella bruschetta with rocket drizzle
  • Serves icon Serves 4
  • Time icon Hands on time 15 mins

Quick, easy and delicious. This mozzarella bruschetta recipe makes a speedy summer starter but could equally do for a simple lunch.

Nutrition: per serving

Calories
457kcals
Fat
29.2g (14.2g saturated)
Protein
23.6g
Carbohydrates
26.7g (2g sugars)
Fibre
1.9g
Salt
1.7g
Calories
457kcals
Fat
29.2g (14.2g saturated)
Protein
23.6g
Carbohydrates
26.7g (2g sugars)
Fibre
1.9g
Salt
1.7g

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

Method

  1. Toast the ciabatta slices lightly under a medium grill or in a griddle for 2 minutes on each side until nicely browned.
  2. 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.
  3. Arrange the mozzarella on top of the toasts, drizzle over the rocket dressing, then serve.

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