Tomato and Mozzarella Bruschetta
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Tomato and Mozzarella Bruschetta

Tomato and Mozzarella Bruschetta

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.

Tags:
Quick
Calorie Smart
Veggie
Allergens:
Wheat
Milk
Sulphites
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Baguette

(Contains Wheat May be present Milk, Soya)

2 unit(s)

Tomato

125 grams

Mozzarella

(Contains Milk)

1 unit(s)

Garlic

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kJ)2166 kJ
Energy (kcal)518 kcal
Fat14.8 g
of which saturates8.8 g
Carbohydrate72.5 g
of which sugars10.5 g
Dietary Fiber3.1 g
Protein24.8 g
Cholesterol0 mg
Salt1.98 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper
Aluminum Foil

Instructions

Roast the Tomatoes
1
  • 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.
Toast the Baguette
2
  • 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.
Finish and Serve
3
  • Layer some of the garlickly roast tomatoes, mozzarella and salad leaves onto each of the baguette slices. 
  • Season with salt and pepper.
  • Finish with a drizzle of balsamic glaze.
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