Buffalo mozzarella with roasted tomatoes & olives
Waitrose and Partners

Buffalo mozzarella with roasted tomatoes & olives

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.

  • Serves2
  • CourseAccompaniment
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 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

Method

  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.

Cook’s tip

You can use regular mozzarella (which has a slightly milder flavour) or creamy burrata in this recipe, too.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,539kJ/ 609kcals

Fat

40g

Saturated Fat

13g

Carbohydrates

38g

Sugars

6.5g

Fibre

4.2g

Protein

21g

Salt

1.9g

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