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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)
  • 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
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.

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