Cedro lemon bruschetta

Cedro lemon bruschetta

Serves 4

  • ⅛ of a cedro lemon, (roughly 50g)

  • 1 lemon

  • 1 small bunch of fresh mint, leaves picked and finely chopped

  • 50 g of rocket

  • 1 fresh red chilli, finely sliced

  • extra virgin olive oil

  • 4 slices of sourdough bread

  • 1 clove of garlic

  • 4 ripe cherry tomatoes

  • 1 x 125 g ball buffalo mozzarella

  • sea salt

  • freshly ground black pepper

Very finely slice the cedro with a mandolin (use the guard!) and place in a large bowl along with the juice of the lemon. Add the mint, rocket and chilli, followed by a good lug of extra virgin olive oil and put to one side.



Place a griddle pan over a high heat and toast the soughdough for around 3 to 4 minutes, or until nicely bar-marked and golden, turning halfway. Using tongs, remove the toasted sourdough 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 tear over the mozzarella.



Season the cedro salad to taste, then toss well to combine and pile onto the bruschetta. Serve right away.

Nutritional Information

Cedro lemon bruschetta

Basic bruschetta using traditional sourdough bread

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This simple bruschetta recipe is delicious and versatile – piled with beautiful veg you can’t go wrong
Serves 4
15m
Super easy
Method

I found these amazing Cedro lemons in Sicily – they're mainly pith and taste incredible sliced up in a salad. They're really different from lemons so I wouldn't use them as an alternative but if you can get hold of them, give this a go and you won't be disappointed. Check out the new Weird and wonderful series on my Food Tube channel where you'll see me knocking up this recipe, along with a load of other dishes celebrating the strangest and most amazing ingredients from around the world. Enjoy!

Very finely slice the cedro with a mandolin (use the guard!) and place in a large bowl along with the juice of the lemon. Add the mint, rocket and chilli, followed by a good lug of extra virgin olive oil and put to one side.

Place a griddle pan over a high heat and toast the soughdough for around 3 to 4 minutes, or until nicely bar-marked and golden, turning halfway. Using tongs, remove the toasted sourdough 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 tear over the mozzarella.

Season the cedro salad to taste, then toss well to combine and pile onto the bruschetta. Serve right away.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 276 14%
  • Carbs 20.4g 9%
  • Sugar 1.3g 1%
  • Fat 16.5g 24%
  • Saturates 5.8g 29%
  • Protein 10.1g 22%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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