Quickly roasting tomato slices best concentrates their flavour. Serve with mozzarella & basil on cocktail sticks as party food bites. Also makes an elegant starter/appetizer.
Course Appetizer, Drinks, Party Food, Side Dish, Snack, Starter
Cuisine Italian, Mediterranean
Servings 10people
Calories 94kcal
Equipment
toothpicks
Ingredients
5Tomatoes (organic)(I use Roma, long tomatoes)
1teaspoonfleur de sel sea salt
pepper, to taste(optional)
2tablespoonolive oilextra virgin
300g (11oz)fresh mozzarella balls(if small, one per tomato slice, otherwise cut in half)
1tablespoonfresh basil leavesto top each tomato
Instructions
Slice the tomatoes not too thinly (about 1.5cm/half inch) so that they'll roast and not burn (they should be still wet when done). Place slices on a baking tray with baking parchment paper. (If making for a stacked starter, keep slices evident in order for each tomato to make quick & easy assembly later)Roast in the oven at 170°C/150°C fan/340°F/Gas 3 for about 20 minutes until roasted but not brown.
Leave to cool on the baking tray. Meanwhile, place the mozzarella balls in a bowl with the olive oil, sea salt and pepper. (If using a bigger, whole mozzarella, cut into slices and dribble over the olive oil and seasoning.)
Place the basil then mozzarella balls on each tomato slice and using a tooth pick, lift off each tomato slice, skewering the pick into the tomato and mozzarella and transfer to a serving plate. If there are leftover tomato slices, place one on top to make a sandwich.
Notes
Starter/Appetizer: If serving as a starter, layer each tomato slice vertically to make the original tomato shape. Alternate each slice with a slice of cheese. Decorate with basil leaves, fresh herb flowers, chopped avocado and/or radishes. Cheese: Mozzarella can be replaced with fresh goat's cheese slices.