Roasted Tomato and Mozzarella Bruschetta

Name: Roasted Tomato and Mozzarella Bruschetta with arugula, capers and balsamic drizzle | to share
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 piece Garlic; 1 bulb(s) Mozzarella; 30 g Capers; 250 g Red cherry tomatoes; 2 piece White ciabatta; 20 g Arugula; 8 milliliters Crema di balsamico; to taste Salt and pepper; 1 tablespoon Olive oil

with arugula, capers and balsamic drizzle | to share

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Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients for 2 people.

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Recipe

Allergens:

Milk

•Rye

•Wheat

•Sulphites

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1 piece

Garlic

1 bulb(s)

Mozzarella

(Contains Milk)

30 g

Capers

250 g

Red cherry tomatoes

2 piece

White ciabatta

(Contains Rye, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy)

20 g

Arugula

8 milliliters

Crema di balsamico

(Contains Sulphites)

Not included in your delivery

to taste

Salt and pepper

1 tablespoon

Olive oil

Nutrition Values

Energy (kJ)1981 kJ

Calories474 kcal

Fat21.4 g

Saturated Fat9.1 g

Carbohydrate47.1 g

Sugar9 g

Dietary Fiber4.4 g

Protein20.5 g

Salt1.7 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Oven Dish

•Aluminum Foil

•Baking Sheet with Baking Paper

•Bowl

Cooking Steps

Preheat the oven to 180°C.
Peel the garlic and wrap it in a small piece of aluminium foil with a light drizzle of olive oil.
Add the cherry tomatoes to an oven dish, drizzle with olive oil and season with salt and pepper.
Roast the tomatoes and garlic on the top shelf of the oven until they are softened and starting to burst, for 10 - 12 minutes.

Cut the ciabatta in half and then each half into triangles.
Lightly drizzle the ciabatta pieces with olive oil and transfer to a parchment-lined baking sheet.
Bake in the oven for 2 - 3 minutes.

Tear the mozzarella into small pieces.
Add the roasted garlic to a bowl and mash with a fork.
Mix in the roasted tomatoes and capers.

Transfer the ciabatta pieces to a serving dish.
Top with the tomato-caper mix, mozzarella and arugula.
Drizzle with the crema di balsamico.