Turkey bruschetta with mozzarella, sun-dried tomatoes and basil

Name: Turkey bruschetta with mozzarella, sun-dried tomatoes and basil
Prep time: 15 min
Total time: 15 min
Yield: Makes 10-12
Ingredients: 1 ciabatta loaf, sliced into 10-12 2cm slices; 90g https://www.fratellipolli.co.uk/product/cherry-sun-dried-tomatoes/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 https://www.fratellipolli.co.uk/product/grilled-peppers/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

Portion size: Makes 10-12
Hands-on time 15 min
Difficulty: easy

Pollyanna Coupland

Food producer, delicious.

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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.

Before you start

Don’t need the full amount of toast? The topping mixture will keep in the fridge for a few days, making it easier than ever to rustle up a couple of slices when you need a speedy snack.

Keep the oil from the antipasti: you can use it for cooking or for making dressings.

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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.
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Nutrition

142kcals Calories
5.8g (2.5g saturated) Fat
9.8g Protein
12g (2.4g sugars) Carbs
1.5g Fibre
1.1g Salt

Make Ahead

Don’t need the full amount of toast? The topping mixture will keep in the fridge for a few days, making it easier than ever to rustle up a couple of slices when you need a speedy snack.