perfect for sharing
Crunchy baguette slices are topped with garlicky slow-roasted tomato, creamy mozzarella and peppery salad leaves to create a pleasing bruschetta antipasto that's simply perfetto.
Allergens
Utensils
Tags
Baguette
2 unit(s)
Tomato
2 unit(s)
Mozzarella
125 grams
Garlic
2 unit(s)
Salad Leaves
40 grams
Balsamic Glaze
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel the garlic, pop into a small piece of foil with a drizzle of oil. Scrunch to enclose.
- Cut the tomato into 2cm chunks
- Pop the tomatoes onto a lined baking tray, drizzle with oil and season with salt and pepper. Place the garlic parcel alongside.
- Roast on the top shelf until the tomatoes are softened, 12-15 mins.
- Meanwhile, cut the baguette widthways at an angle into 2cm slices.
- Lay the slices onto a separate lined baking tray. Drizzle with oil and season with salt and pepper. Toast until golden brown, 8-10 mins.
- Drain and tear the mozzarella into small chunks.
- Once the garlic has roasted, mash with a fork.
- Pop the mashed garlic into a bowl with the tomatoes along with any juices from the tray. Mix to combine.
- Layer some of the garlickly roast tomatoes, mozzarella and salad leaves onto each of the baguette slices.
- Season with salt and pepper.
- Finish with the balsamic glaze and a drizzle of oil if desired.
2128
kJ
Energy (kJ)
509
kcal
Energy (kcal)
14.2
g
Fat
8.1
g
of which saturates
69.1
g
Carbohydrate
9.7
g
of which sugars
4.2
g
Dietary Fiber
24.7
g
Protein
0
mg
Cholesterol
3.28
g
Salt
