Mozzarella and Roasted Tomato Bruschetta with Rocket, Capers and Balsamic Drizzle | Perfect for sharing

Ingredients

Instructions

1. a) Preheat your oven to 200°C/180°C fan/gas mark 6.
   b) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
   c) Pop the tomatoes onto a baking tray, drizzle with oil and season with salt and pepper. Add the garlic parcel to the tray.
   d) Roast on the top shelf until the tomatoes are softened and starting to burst and the garlic is soft, then remove from the oven. 
2. a) While everything roasts, drain and tear the mozzarella into small pieces.
   b) Halve the ciabatta, then cut diagonally into triangles. Drizzle the cut sides with oil.
   c) When the veg is nearly roasted, pop the ciabatta triangles, cut-side up, onto another baking tray and bake on the middle shelf of your oven until golden, 2-3 mins.
3. a) Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork in a medium bowl.
   b) Add the roasted tomatoes to the bowl of garlic, spooning in all the juices from the tray. Add the capers, then stir to combine.
   c) Pop the toasted ciabatta onto a serving platter and top with the tomato mixture, torn mozzarella and some rocket.
   d) Finish with a drizzle of the balsamic glaze.
   Enjoy!