Oven Roasted Tomatoes and Mozzarella
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5.0
24 reviews
Excellent
Oven Roasted Tomatoes and Mozzarella
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Quickly roasting tomato slices best concentrates their flavour. Serve with mozzarella & basil on cocktail sticks as party food bites. Also makes an elegant starter/appetizer.
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Ingredients
- 5 Tomatoes (organic) (I use Roma, long tomatoes)
- 1 teaspoon fleur de sel sea salt
- pepper, to taste (optional)
- 2 tablespoon olive oil extra virgin
- 300 g (11oz) fresh mozzarella balls (if small, one per tomato slice, otherwise cut in half)
- 1 tablespoon fresh basil leaves to top each tomato
Instructions
- Slice the tomatoes not too thinly (about 1.5cm/half inch) so that they'll roast and not burn (they should be still wet when done). Place slices on a baking tray with baking parchment paper. (If making for a stacked starter, keep slices evident in order for each tomato to make quick & easy assembly later)Roast in the oven at 170°C/150°C fan/340°F/Gas 3 for about 20 minutes until roasted but not brown.
- Leave to cool on the baking tray. Meanwhile, place the mozzarella balls in a bowl with the olive oil, sea salt and pepper. (If using a bigger, whole mozzarella, cut into slices and dribble over the olive oil and seasoning.)
- Place the basil then mozzarella balls on each tomato slice and using a tooth pick, lift off each tomato slice, skewering the pick into the tomato and mozzarella and transfer to a serving plate. If there are leftover tomato slices, place one on top to make a sandwich.
Notes
- Starter/Appetizer: If serving as a starter, layer each tomato slice vertically to make the original tomato shape. Alternate each slice with a slice of cheese. Decorate with basil leaves, fresh herb flowers, chopped avocado and/or radishes.
- Cheese: Mozzarella can be replaced with fresh goat's cheese slices.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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