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Roasted tomato, mozzarella & rocket

Roasted tomato, mozzarella & rocket

A star rating of 4.6 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal543
fat31g
saturates7g
carbs57g
sugars8g
fibre6g
protein13g
low insalt1.39g
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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

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, May 2011

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Overall rating

A star rating of 4.6 out of 5.5 ratings
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