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Cedro lemon bruschetta
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Total Time: 15 minutes
Delicious and versatile bruschetta loaded with beautiful fresh vegetables.
Ingredients:
⅛ of a cedro lemon (roughly 50g)
1lemon
1small bunch of fresh mint leavespicked and finely chopped
50 g of rocket
1fresh red chillifinely sliced
extra virgin olive oil
4slices of sourdough bread
1clove of garlic
4ripe cherry tomatoes
1 x 125 g ball buffalo mozzarella
sea salt
freshly groundblack pepper
Instructions:
Using a mandolin, thinly slice the cedro into a large bowl and squeeze in the lemon juice. Mix in mint, rocket, and chilli, then drizzle with extra virgin olive oil. Set aside. Toast the sourdough on a griddle pan for 3 to 4 minutes until golden. Rub one side with garlic, then add tomatoes and mozzarella. Season the cedro salad, mix well, and place on top of the bruschetta. Serve immediately.