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Tomatoes on toast with mozzarella

Name: Tomatoes on toast with mozzarella
Yield: Serves 2 (or 4 as a starter)
Cuisine: Mediterranean recipes
Ingredients: 600g mixed cherry tomatoes; Splash of moscatel or red wine vinegar; Extra-virgin olive oil; 2 large or 4 small slices of good quality ciabatta or sourdough bread; 1 garlic clove; Bunch of fresh basil leaves; 125g buffalo mozzarella ball

Published: 31 Jul 14
Updated: 18 Mar 24

This simple tomato recipe is quick to make and tastes amazing with fresh, in-season tomatoes.

Easy
August 2014

Test kitchen approved

Serves 2 (or 4 as a starter)
Hands-on time 10 minutes

This simple tomato recipe is quick to make and tastes amazing with fresh, in-season tomatoes.

Vegetarian recipes

Nutrition: per serving

Calories: 254kcals
Fat: 16.1g (5.8g saturated)
Protein: 9.8g
Carbohydrates: 17.5g (5.2g sugars)
Fibre: 2.9g
Salt: 0.7g

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Ingredients

600g mixed cherry tomatoes
Splash of moscatel or red wine vinegar
Extra-virgin olive oil
2 large or 4 small slices of good quality ciabatta or sourdough bread
1 garlic clove
Bunch of fresh basil leaves
125g buffalo mozzarella ball

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Method

Roughly chop the mixed cherry tomatoes, then put them in a bowl. Toss through the moscatel or red wine vinegar, a couple of generous glugs of extra-virgin olive oil and a good amount of seasoning. Set aside for 10 minutes.
Meanwhile, toast the ciabatta or sourdough bread until golden. Halve the garlic clove, then rub all over one side of the toasts.
Taste the tomatoes and add more seasoning or vinegar if needed, then tear a bunch of fresh basil leaves and toss through. Spoon the tomatoes over the toasts, letting the juices soak in.