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.
- 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
Top Tip for making Roast Tomato and Mozzarella Sandwich with Basil and Pesto
Rub the toasted bread with garlic for a little Spanish influence.
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