Rocket and cream cheese bruschetta recipe

14 ratings Rate
  • Serves 2
  • 5mins to prepare and 5mins to cook
  • 130 calories / serving
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Rocket bruschetta inside (h)

Mix cream cheese with herbs and sun blush tomatoes, and spread thickly over cooled toasted sourdough bread.

Place frozen peas and shelled frozen beans into boiling salted water for 2 minutes, refresh under cold running water and drain. Place a small handful of rocket on top of the cheese mixture and sprinkle with the peas and beans.

Drizzle over some rapeseed oil and season with salt and pepper. 

If desired rip 4 slices of Parma ham to top each bruschetta.

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

  • Ingredients

  • 40g cream cheese
  • 1tsp parsley
  • 7g sun blush tomatoes, chopped
  • sourdough bread
  • 15g frozen peas
  • 15g shelled frozen beans
  • small handful rocket leaves
  • drizzle of rapeseed oil
  • salt
  • pepper
  • 4 slices parma ham (optional)
  • Energy 540kj 130kcal 6%
  • Fat 13g 19%
  • Saturates 6g 30%
  • Sugars 1g 1%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 1.8g Protein 1.8g Fibre 1.2g

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