Bruscetta with Slow Roasted Tomatoes

preparation 10 minutes
cook time 1 hour
Serves 4

Ingredients Method

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

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.

SERVE THIS WITH...

Brie, rocket and Mediterranean tomato chutney bruschetta

Time

Time Serves 4

Garlic Chicken Wings with Coriander & Pistachio Pesto

Time 40 minutes

Time Serves 4, as part of a meze

Broad Bean, Fennel & Radish Salad with Lemon & Tahini Dressing

Time N/A

Time 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.

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.