Roasted tomato, mozzarella & rocket
- Good Food team
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Serves 2
Easy
Prep: 5 mins
Cook: 30 mins
A star rating of 4.7 out of 5.6 ratingsRate
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Turn a slice of bread into something sophisticated with this colourful toast topping
Vegetarian
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Cheese, leek & potato tortilla
A star rating of 4.3 out of 5.45 ratings
Ingredients
Nutrition
Units:
MetricUS
-
350g baby plum tomatoes
halved
-
1 tbsp olive oil
plus more for drizzling
-
1 tbsp balsamic vinegar
-
few thyme
sprigs, chopped
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4 thick slices bread
(sourdough works well)
-
125g ball mozzarella
torn
-
a few basil leaves
-
small handful rocket
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Nutrition: per serving
-
kcal543
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fat31g
-
saturates7g
-
carbs57g
-
sugars8g
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fibre6g
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protein13g
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salt1.39g
low
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Method
-
step 1
Heat oven to 200C/180C fan/gas 6. Lay tomatoes, cut side up, in a roasting tray and drizzle with 1 tbsp olive oil, the balsamic vinegar and thyme. Season and cook for 30 mins.
-
step 2
Meanwhile, toast bread until golden. Divide between 2 plates and top with the tomatoes. Scatter on mozzarella, basil leaves and rocket. Drizzle with olive oil and serve.
Recipe from Good Food magazine, May 2011
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A star rating of 4.7 out of 5.6 ratings
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