Buffalo mozzarella with roasted tomatoes & olives
Prep
10 mins
Cook
20 mins
Servings
2
Difficulty
Medium
This is one of my go to dishes when I want something that tastes impressive but doesn't demand much effort. Fresh buffalo mozzarella paired with sweet roasted tomatoes and briny olives creates magic in just thirty minutes total, and it's wonderfully simple to pull together. The beauty here is that you need minimal ingredients and virtually no cooking skill, just good quality components. Those tomatoes become jammy and concentrated in the oven while the mozzarella stays creamy, and the olives add a healthy dose of antioxidants alongside their fantastic salty punch. It's honestly the kind of meal that makes you feel like you've spent hours in the kitchen when really you've barely broken a sweat.
Ella x
Ingredients
- 125 gramsbuffalo mozzarella
- 225 gramspack pome dei moro tomatoes(halved)
- 50 gramspitted kalamata olives(halved)
- 2 clove/sgarlic(sliced)
- 3 tbspextra virgin olive oil
- ½plain ciabatta
- 1 tbspred wine vinegar
- 1 handful/sbasil leaves
Detail level
Instructions
- 1
Preheat the oven to 220°C, gas mark 7. Take the buffalo mozzarella out of the fridge, so that it has time to warm up a little before serving (you don’t want it to be fridge-cold).
- 2
Toss the tomatoes, olives and garlic in a roasting dish with the oil, then season. Roast for 8 minutes, then give everything a stir and return to the oven. Put the ciabatta on a sheet of foil and put in the oven. Cook both for another 10 minutes.
- 3
Tear the mozzarella and divide between 2 plates. As soon as the tomatoes come out of the oven, stir in the vinegar. Spoon them over the mozzarella, scatter over the basil and serve with the ciabatta.
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