Recipe Details
| Title | Cedro lemon bruschetta |
|
| Author | Jamie Oliver | |
| Portions | 4 | |
| Created | 16th February 2015 06:47 am |
Reports Download
Weight (Per Portion)
One portion of this dish weighs approximately 127.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Lemons, whole, | 1 Medium | |
| Mint, fresh | 1 Bunch | |
| Rocket, wild | 50 Gram | |
| Garlic | 1 Clove | |
| Tomato, cherry, raw | 4 Medium | |
| Cheese, Mozzarella, balls | 125 Gram |  |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Pepper, hot chilli, red, raw | 1 Medium | |
| Oil, olive | 1 Tablespoon | |
| Lemons, whole, | 1 Medium | |
| Bread, sourdough | 4 Unit |  |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 134 |  |
| Protein | 14.33% | |
| Other Carbohydrate | 0.44% | |
| Sugar | 2.67% | |
| Fat Saturated | 24.50% | |
| Fat Unsaturated | 10.15% | |
| Fiber | 1.00% | |
| Sodium | 5.87% | |
| Salt | 5.91% | |
Traffic Lights
 |  |  |  |
Recipe Method
1. Very finely slice the cedro with a mandolin (use the guard!) and place in a large bowl along with the juice of the lemon. 2. Add the mint (leaves picked and finely chopped), rocket and finely sliced chilli, followed by a good lug of extra virgin olive oil and put to one side. 3. 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. 4. Using tongs, remove the toasted sourdough to a serving board, then halve the garlic clove and rub all over one side of the bread. 5. Drizzle over a little extra virgin olive oil, halve the tomatoes and rub into the bread, then tear over the mozzarella. 6. Season the cedro salad to taste, then toss well to combine and pile onto the bruschetta. Serve right away.