Side Dishes Starters/Snacks Salads Lunch/Dinner Mozzarella with Olives and Tomatoes
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
- 300g baby plum tomatoes, halved
- ½ small onion, finely diced
- 5 sprigs thyme, leaves picked
- 100g Crespo pimento stuffed olives
- 100g Crespo pitted black olives
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- Freshly ground black pepper
- 1 pinch chilli flakes
- 1 ciabatta
- 2 x 125g Galbani mozzarella, torn into pieces
- 1 small handful basil leaves
Nutrition
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Method
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Preheat the oven to 200°C, fan 180°, gas mark 6.
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Tip the tomatoes into a roasting tray, then scatter the onion, 3 sprigs of thyme and olives over the top.
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Drizzle with the vinegar, oil, plenty of black pepper and a pinch of chilli flakes and toss together.
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Place in the oven to roast for 15 minutes until the tomatoes are softened. At the same time, put the ciabatta in the oven to warm through.
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Tear the mozzarella into large pieces, and arrange on a plate with the roasted tomatoes. Scatter the basil and last of the thyme over the top, drizzle with a little more oil and serve with slices of ciabatta.
