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Cedro lemon bruschetta

Cedro lemon bruschetta

Basic bruschetta using traditional sourdough bread

Cedro lemon bruschetta

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Foodtube

Foodtube

By Jamie Oliver

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

  1. 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.
  2. 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.
  3. Season the cedro salad to taste, then toss well to combine and pile onto the bruschetta. Serve right away.

Tags

Savoury lemon recipes

Brilliant bruschetta recipes

Summer recipes

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