Oven-Dried Cherry Tomato and Mozzarella Bruschetta Recipe

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Oven Dried Cherry Tomato and Mozzarella Bruschetta recipe-recipe ideas-new recipes-woman and home
  • Vegetarian
Serves8+
SkillEasy
Preparation Time10 mins
Cooking Time1 hours 30 mins
Total Time1 hours 40 mins
Nutrition Per PortionRDA
Calories324 Kcal16%
Fat26 g37%
Saturated Fat7 g35%

Method

  1. Heat the oven to 130 C, 110 C fan, 250 F, gas ½. Place the tomatoes on a non-stick baking sheet; dust with the sugar. Season and cook for 1 hour 30 minutes, then cool.

  2. In a saucepan, gently heat the basil stalks and oil until the oil just begins to steam. Remove from the heat and infuse for an hour or so. Remove the basil stalks.

  3. Toast the bread. Tear the mozzarella into thirds and divide between the bread. Top with tomatoes and some basil oil. Sprinkle with sea salt and scatter with basil leaves.

Ingredients

  • 20 cherry tomatoes, halved
  • 1tbsp icing sugar
  • 85g bunch basil, stalks and leaves separated
  • 200ml (7fl oz) olive oil (not extra virgin)
  • 1 large ciabatta, sliced into 8
  • 250g (9oz) bocconcino mozzarella