Cedro lemon bruschetta

INGREDIENTS

• ⅛ of a cedro lemon, (roughly 50g)
• 1 lemon
• 1 small bunch of fresh mint, leaves picked and finely chopped
• 50 g of rocket
• 1 fresh red chilli, finely sliced
• extra virgin olive oil
• 4 slices of sourdough bread
• 1 clove of garlic
• 4 ripe cherry tomatoes
• 1 x 125 g ball buffalo mozzarella
• sea salt
• freshly ground black pepper