- 250g (9oz) red & yellow cherry tomatoes, some halved
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 2 slices thick granary bread
- 100g (4oz) mozzarella, torn
- 2 tbsp pesto
- small handful picked basil leaves
Preheat the oven to 200C/180C fan/400F/Gas 6. Place the cherry tomatoes on a baking tray and drizzle with the oil and balsamic vinegar. Roast for 15 mins until soft & beginning to break down.
Preheat the grill to medium/high. Toast the granary bread until golden on both sides. Spoon over the cherry tomatoes and scatter with the mozzarella. Return to the grill until melted & bubbling.
Drizzle with the pesto and scatter over the basil leaves to serve.
Top Tip for making Roast Tomato and Mozzarella Sandwich with Basil and Pesto
Rub the toasted bread with garlic for a little Spanish influence.