Foodtube
By Jamie Oliver
15 mins
Super easy
serves 4
About the recipe
This simple bruschetta recipe is delicious and versatile – piled with beautiful veg you can’t go wrong.
Recipe From
Ingredients
⅛ cedro lemon (roughly 50g)
1 lemon
50g of rocket
1 bunch of fresh mint (30g)
1 fresh red chilli
extra virgin olive oil
4 slices of sourdough bread
1 clove of garlic
4 ripe cherry tomatoes
1 x 125g ball buffalo mozzarella
Method
- Very finely slice the cedro lemon with a mandolin (use the guard!) and place in a large bowl. Squeeze in the lemon juice, add the rocket, then finely chop and add the mint leaves and finely slice and add the chilli. Drizzle in a good lug of extra virgin olive oil and put to one side.
- Place a griddle pan over a high heat and toast the bread for around 3 to 4 minutes, or until nicely bar-marked and golden, turning halfway. Using tongs, remove the toasted bread to a serving board, then halve the garlic clove and rub all over one side of the bread. Drizzle over a little extra virgin olive oil, halve the tomatoes and rub into the bread, then drain and tear over the mozzarella.
- Season the cedro salad to taste, then toss well to combine and pile onto the bruschetta. Serve right away.
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