Buffalo mozzarella with roasted tomatoes & olives

Name: Buffalo mozzarella with roasted tomatoes & olives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 125 g buffalo mozzarella; 225 g pack Waitrose Pome Dei Moro Tomatoes, halved; 50 g pitted Kalamata olives, halved; 2 clove/s garlic, sliced; 3 tbsp extra virgin olive oil; ½ Waitrose plain ciabatta; 1 tbsp red wine vinegar; 1 handful basil leaves

A truly delicious take on the iconic combination of mozzarella, tomatoes and basil. You can't go far wrong with this tasty trio, however this recipe elevates them to the next level.

4 out of 5 stars(2) Rate this recipe

Serves2
CourseAccompaniment
Prepare10 mins
Cook20 mins
Total time30 mins

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125g buffalo mozzarella
225g pack Waitrose Pome Dei Moro Tomatoes, halved
50g pitted Kalamata olives, halved
2 clove/s garlic, sliced
3 tbsp extra virgin olive oil
½ Waitrose plain ciabatta
1 tbsp red wine vinegar
1 handful basil leaves

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).
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.
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.