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Roasted Tomatoes with Mozzarella on Spelt Olive and Rosemary Bread

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Roasted Tomatoes with Mozzarella on Spelt Olive and Rosemary Bread
sue maree p image

An easy and fresh Italian-inspired starter. Roasted baby cherry tomatoes with fresh mozzarella on homemade spelt olive and rosemary bread. In my video New Years Menu Italian menu idea I added caramelised onions then the roasted tomatoes, with ripped fresh mozzarella and served with a side of baby spinach.

Takes = 15 minutes prep. if the bread is already made
Serves = 2 generous (double to serve more)


Ingredients for 2 generous serves (double for 4)

  • Cherry tomatoes on the vine – 200g
  • Olive oil
  • Balsamic Vinegar
  • One clove of garlic
  • Dried thyme and basil – 1/2 tsp
  • Mozzarella ball – 1 or 2
  • Baby spinach

Method

Step 1
WASH and cut vine into bunches. Pierce the tomatoes gently with a fork.

Step 2
Drizzled with olive oil, balsamic vinegar, crushed garlic, a sprinkle of dried thyme, basil and salt. Then roast in oven at 180˚C fan for about 10 minutes. Serve hot or cold.

Step 3
SLICE olive bread and toast slightly. Add caramelised onions. Add roasted tomatoes, tear broken pieces of mozzarella cheese and serve with a side of washed baby spinach or similar.