- 350g baby plum tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 tbsp olive oil, plus more for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- few thyme sprigs, chopped
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 thick slices bread (sourdough works well)
- 125g ball mozzarella, torn
- a few basil leaves
- small handful rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.