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

0 foodies cooked this
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 276
    14%
  • Carbs 20.4g
    8%
  • 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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  • 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