Bruschetta with roasted vine tomatoes and smoked bacon recipe

  • Serves 2
  • 1 hr
  • 547 calories / serving
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Preheat the oven to 140°c.

Cut the vine tomatoes in half and place on a baking tray. Drizzle the with 1 tbsp olive oil, salt and pepper and roast for approximately 40 minutes until soft.

Grill the bacon until slightly crisp and leave to cool.

Cut 2 slices of bread approx 1cm thick at an angle to create a large slice and brush both sides with the remaining olive oil. Cook in the oven for approximately 15-20 minutes until golden and crisp.

Slice the mozzarella and season with salt and pepper and lay on the crisp bread then place 2 warm halves of of tomatoes and 2 rashers of Richard Woodall bacon onto each slice. Top with rocket, the Caesar dressing and shavings of parmesan.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 ripe vine tomatoes
  • 1 tbsp olive oil
  • 4 rashers of Tesco Finest Wiltshire Smoked Back Bacon
  • 1 small, chunky French stick
  • 1 tbsp Caesar dressing
  • 30g Parmesan cheese (shaved using a potato peeler)
  • 20g wild rocket
  • 1 pinch coarse salt
  • 1 pinch coarse black pepper
  • Energy 2295kj 547kcal 27%
  • Fat 24g 34%
  • Saturates 7g 36%
  • Sugars 6g 7%
  • Salt 4.3g 72%

of the reference intake
Carbohydrate 56.7g Protein 23.5g Fibre 4.8g


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