Name: Bruschetta caprese
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 long loaf turkish bread; 30 gram baby rocket leaves; 250 gram cherry tomatoes, halved; 100 gram baby bocconcini cheese, sliced thickly; 2 tablespoon finely shredded fresh basil; 1 tablespoon extra virgin olive oil

Ingredients

1 long loaf turkish bread

30 gram baby rocket leaves

250 gram cherry tomatoes, halved

100 gram baby bocconcini cheese, sliced thickly

2 tablespoon finely shredded fresh basil

1 tablespoon extra virgin olive oil

Method

1.Halve bread; reserve one half for another use. Cut remaining half crossways into four even-width pieces. Split each piece horizontally; toast both sides.

2.Place two bread slices on each serving plate. Top each slice with equal amounts of rocket, tomato, cheese and basil; drizzle with oil.

Turkish bread is also called pide by some bakers and in some supermarkets. It is also available in individual rounds.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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