Mozzarella bruschetta with rocket drizzle
- Published: 30 Apr 11
- Updated: 18 Mar 24
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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Serves 4
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Hands on time 15 mins
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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.
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- Recipe from May 2011 Issue
Nutrition
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
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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!