Recipe Details
Title Cedro lemon bruschetta
Author Jamie Oliver
Portions 4
Created 16th February 2015 06:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 127.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Lemons, whole,1 Medium
Mint, fresh1 Bunch
Rocket, wild50 Gram
Garlic1 Clove
Tomato, cherry, raw4 Medium
Cheese, Mozzarella, balls125 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Pepper, hot chilli, red, raw1 Medium
Oil, olive1 Tablespoon
Lemons, whole,1 Medium
Bread, sourdough4 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%
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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.