Festive leftover soup
- 30 mins
- 4
- Easy
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Cream cheese & chargrilled vegetable bruschetta
Smooth creamy cheese and lightly grilled veggies sat on a crusty roll - a simply delicious starter.
-
Cook: 10 mins
Prep: 10 mins - 1 portion
- Easy
Go back
Cream cheese & chargrilled vegetable bruschetta
Smooth creamy cheese and lightly grilled veggies sat on a crusty roll - a simply delicious starter.
-
Cook: 10 mins
Prep: 10 mins - 1 portion
- Easy
Ingredients
| 1 Juvela Gluten Free Part Baked White or Fibre Roll | |
| 50g cream cheese | |
| ½ courgette, thinly sliced | |
| 1tbsp olive oil | |
| Approx 8 sun blush (or sun dried) tomatoes | |
| Handful of rocket leaves |
Method
- In a preheated oven, bake the roll for 10-15minutes until lightly golden and crisp.
- Meanwhile, heat the oil in a griddle pan (or frying pan) and griddle the courgette slices for a couple of minutes each side.
- Once the roll is out of the oven, slice into 4 thick slices and spread generously with cream cheese.
- Top with courgette slices, a couple of sunblush tomatoes, and a few rocket leaves.
- Season with freshly ground black pepper and drizzle with a little olive oil to finish.
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Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
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