Mozzarella with Roasted Olives & Tomatoes Recipe


  • 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


Calories columnFat columnSaturates columnSugars columnSalt column
547 per serving
27% %GDA
35g per serving
50% %GDA
12g per serving
60% %GDA
6g per serving
7% %GDA
4.30g per serving
72% %GDA


  1. Preheat the oven to 200°C, fan 180°, gas mark 6.

  2. Tip the tomatoes into a roasting tray, then scatter the onion, 3 sprigs of thyme and olives over the top.

  3. Drizzle with the vinegar, oil, plenty of black pepper and a pinch of chilli flakes and toss together.

  4. 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.

  5. 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.