Roasted Tomato and Mozzarella Bruschetta
with arugula, capers and balsamic drizzle | to shareCalories
:
474 kcalProtein
:
20.5g proteinTotal
:
30 minutesDifficulty
:
EasyRecipe
Allergens:
- Melk (inclusief lactose)
- Gluten
- Rogge
- Tarwe
- Zwaveldioxide en sulfiet
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- Sesamzaad
- Soja
Super simple, delicious recipes for any time of day, including a recipe card with 3 steps and portioned ingredients for 2 people.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
1 piece
Garlic
1 bulb(s)
Mozzarella
(Contains: Melk (inclusief lactose))
30 g
Capers
250 g
Red cherry tomatoes
2 piece
White ciabatta
(Contains: Gluten, Rogge, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)
20 g
Arugula
8 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
Not included in your delivery
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1981 kJ
Calories474 kcal
Fat21.4 g
Saturated Fat9.1 g
Carbohydrate46.8 g
Sugar8.8 g
Dietary Fiber4.4 g
Protein20.5 g
Salt1.7 g
Potassium464.8 mg
Calcium11.6 mg
Iron0.6 mg
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.
Cooking Steps
1
- 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 for 10 - 12 minutes or until they are softened and starting to burst.
2
- 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.
3
- 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 and top with the tomato-caper mix, mozzarella and arugula.
- Drizzle with the crema di balsamico.
