How To make Bruschetta with Chopped Tomato Salad Daley
How To make Bruschetta with Chopped Tomato Salad Daley
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FOR THE SALAD 2 c Tomato
chopped 1 c Red bell pepper :
chopped 1 c Yellow bell pepper
Chopped 1 c Onion :
chopped 2 ts Capers 3 tb Fresh basil
chopped 1 tb Balsamic vinegar 2 ts Lemon juice :
freshly Squeezed Black pepper
to taste 1 Clove garlic :
peeled and Minced 1 ts Dried oregano FOR THE brUSCHETTA 8 sl Pizza dough baguette
see Recipe 3 Cloves garlic :
peeled and Halved Put all the salad ingredients into a large mixing bowl and toss thoroughly. Cover and refrigerate for 1 hour. Preheat the broiler. Arrange the bread on the broiler rack and broil about 2 minutes per side, until browned. Remove the bread slices and rub them with the cut side of the garlic halves. Discard the garlic. Place a mound of salad on each serving plate with 2 slices of bruschetta alongside. Recipe By : Rosie Daley from "In the Kitchen with Rosie"
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Serves 2 Ready in 10 minutes
Ingredients 2 Deli Kitchen Sliced Focaccia (item code: 7949855) 4 slices (approx 40g) Italian Prosciutto 1 tbsp Sainsbury’s extra virgin olive oil 2 tsp Sainsbury’s Taste The Difference Balsamic Vinegar of Modena 1 tsp Sainsbury’s Dijon mustard 75g Sainsbury’s Somerset goat’s cheese thinly sliced or crumbled 3 small Sainsbury’s figs, cut into wedges Large handful rocket Method 1. Heat a non-stick frying pan over medium heat, add prosciutto slices and cook for 1-2 minutes until crispy. 2. In a small bowl whisk together oil, balsamic vinegar and mustard and season to taste with salt and pepper. 3. Divide the rocket between the toasted focaccias followed by the prosciutto, figs and goat’s cheese. Drizzle with the dressing and serve.
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