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Roasted tomato, mozzarella & rocket

Turn a slice of bread into something sophisticated with this colourful toast topping

  • Prep: 5 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 543
  • Carbohydrates 57
  • Saturated Fat 7
  • Sugar 8
  • Protein 13
  • Fat 31
  • Fibre 6
  • Salt 1.39

Nutrition per serving

  • Calories 543
  • Carbohydrates 57
  • Saturated Fat 7
  • Sugar 8
  • Protein 13
  • Fat 31
  • Fibre 6
  • Salt 1.39

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

Method

  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.

  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.

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