Saturday, May 31, 2008

Baked Mozzarella & Tomatoes

Baked Mozzarella and Tomatoes
serves 5

6 beefsteak tomatoes, sliced
100g/4oz mozzarella cheese, grated
6 black olives, stoned and sliced
12 fresh basil leaves
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 slices white bread, diced

• Preheat the oven to 200°C/ 400°F/Gas mark 6.
• Lay the tomato slices, overlapping them slightly, in six individual shallow ovenproof dishes.
• Sprinkle the cheese, olives and basil leaves over the top. Add a few drops of olive oil to each, then a small splash of lemon juice.
• Put the bread on a baking tray, and place both the bread and the individual dishes in the oven. Bake for 8–10 minutes. Sprinkle the croûtons over the cheese, and serve hot.

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