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

Nutrition per serving

  • kcal 543
  • fat 31g
  • saturates 7g
  • carbs 57g
  • sugars 8g
  • fibre 6g
  • protein 13g
  • salt 1.39g


  • 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


  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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