Bruscetta with Slow Roasted Tomatoes
10 minutes prep, 1 hour cook
Serves 4
Ingredients
300 g cherry tomatoes, halved
3 tablespoons Newman’s Own Italian Dressing, plus extra to drizzle
A little sea salt and freshly ground black pepper
8 x 2.5 cm slices Italian style bread e.g. Ciabatta
1 clove garlic, peeled
1 ball buffalo mozzarella, torn into pieces
Basil leaves, to garnish
Method
Preheat the oven to 150°C, Gas Mark 2. Place the tomatoes, cut side up on a large baking tray.
Drizzle the top of each with the dressing, sprinkle over a little sea salt and freshly ground black pepper, then cook in the oven for about 45 minutes or until the tomatoes have shrivelled. Allow to cool slightly.
Toast the bread, on both sides, preferably in a griddle pan, to create dark lines or under a preheated grill. Rub the surface with the clove of garlic.
Arrange the bread on a platter, then top with some mozzarella and the tomatoes, drizzle with extra dressing and garnish with basil leaves. Serve immediately.
More recipes to try
25 minutes
Serves 8
10 minutes
Serves 6-12
Great British Food Awards
Award winning foods
No-bake Fifteens that steal the show at bake sales
Short on time but still want a show-stopping sweet treat? This easy Fifteens recipe is a no-bake Northern Irish favourite, packed with coconut, cherries and marshmallows…