Information
Prep: 10 mins | Cook Time: 20–25 minutes | Serves: 4 | Vegetarian
Ingredients list
- 2 cups cherry tomatoes
- 2 garlic cloves (1 whole, 1 sliced or minced)
- Handful of fresh basil, torn
- Handful of fresh parsley, torn
- Olive oil
- Salt
- 1 Turkish bread loaf, halved lengthways
- 1 ball fresh mozzarella, torn
- Extra herbs, to garnish
Method
- Preheat the oven to 180°C (350°F).
- Place cherry tomatoes in a baking tray, add garlic, torn basil and parsley. Drizzle generously with olive oil and sprinkle with salt. Roast for 20–25 minutes, or until the tomatoes are soft and their skins begin to split.
- Toast the bread: Slice Turkish bread open and drizzle the insides with olive oil. Place the bread, cut side down, in a hot pan or griddle until golden and crisp.
- Remove the toasted bread from the pan and rub the cut side with a peeled garlic clove for added depth of flavour.
- Assemble: Place the toasted bread on a serving platter. Scatter torn mozzarella over the top, then spoon over the warm roasted tomato mixture.
- Garnish and serve: Finish with extra fresh herbs and a final drizzle of olive oil. Serve warm.
