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Bruschetta Mozzarella Italian

Bruschetta Mozzarella Italian
Ingredients
Serves 4
- 225g pack mozzarella cheese
- 4 carrots, thinly sliced into rounds
- 50ml extra-virgin olive oil
- juice ½ lemon
- 100g whole blanched almond
- small bunch coriander, chopped
- 2 tbsp vegetable oil
- 1-2 large baguettes sliced
- 1 garlic clove, halved, trimmed
- 12 spring onions, trimmed
Method
- Cut the mozzarella evenly into 8 slices across the width of the cheese
- Heat oven to 200C/180C fan/gas 6
- Toss the carrots together with the olive oil, saffron, lemon juice and some seasoning
- Tip onto a baking tray and roast for 20 mins or until tender and golden
- Leave to cool, then tip into a food processor with the almonds and coarsely blitz
- Scrape the salsa out into a bowl and add the chopped coriander
- Mix well and add more seasoning or lemon juice if needed
- Heat the vegetable oil in a large pan
- Thoroughly pat dry the mozzarella slices
- When the pan is hot, carefully place in the pan and cook over a medium heat until golden brown, then turn over and cook until the other side is golden
- While the cheese is cooking, toast the bread, then rub one side with garlic
- Place a piece of toast on each of 4 plates and top with 2 slices of mozzarella
- Add the spring onions to the pan and cook for a couple of mins on each side until wilting and a little golden
- Put 3 spring onions on each slice, then generously spoon over the carrot salsa
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