Oven-Dried Cherry Tomato and Mozzarella Bruschetta Recipe

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  • Vegetarian
serves: 8
Skill: easy
Prep: 10 min
Cooking: 1 hr 30 min

Nutrition per portion

Calories 324 kCal 16%
Fat 26g 37%
  -  Saturates 7g 35%


  • 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


  • 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.

  • 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.

  • 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.

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(46 ratings)
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