Mozzarella Bruschetta with Rocket Drizzle

Whenever I see Bruchetta on a menu, Lucca (Tuscany, Italy) immediately springs to mind.

Memories of sitting in the Amphitheatre Square (which is oval by the way) enjoying this appetizer with a glass (or two) of local Pinot Gris.

Ah….take me back to Lucca. In the meantime, I hope you enjoy this quick and easy starter, which is also ideal for a light lunch.

Ingredients:

• 1 small olive ciabatta (or sourdough) loaf, cut into 12 x 1cm thick slices

• 1 small garlic clove

• 25g rocket leaves

• 1 tbsp toasted flaked almonds

• 1 red chilli, deseeded and roughly chopped

• 2 tbsp olive oil

• Juice of ½ lemon

• 375g mozzarella, roughly torn.

Method:

Toast the ciabatta slices lightly under a medium grill or in a griddle for 2 minutes on each side until nicely browned.

Meanwhile, whizz the garlic, rocket, almonds and chilli using a hand-held blender to form a coarse paste. Add the olive oil and lemon juice, then whizz again, adding enough water to make the dressing easy to pour. Season to taste with salt and plenty of freshly ground black pepper.

Arrange the mozzarella on top of the toasts, drizzle over the rocket dressing, then serve.