Roasted Tomato, Mozzarella & Rocket
This vibrant and simple recipe celebrates the fresh flavors of summer with sweet baby plum tomatoes roasted to juicy perfection and paired with creamy mozzarella, fragrant basil, and peppery rocket on crisp sourdough toast. Drizzled with olive oil and balsamic vinegar, this dish is a delightful combination of textures and tastes that come together to create a delicious, satisfying meal.
— Constant Cookbook
Ingredients
- 350g baby plum tomatoes , halved
- 1 tbsp olive oil , plus more for drizzling
- 1 tbsp balsamic vinegar
- few thyme sprigs, chopped
- 4 thick slices bread (sourdough works well)
- 125g ball mozzarella , torn
- a few basil leaves
- small handful rocket
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 543 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.39 milligram of sodium
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