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Buffalo mozzarella with roasted tomatoes & olives
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125g pack buffalo mozzarella
225g pack Waitrose Pome Dei Moro Tomatoes, halved
50g pitted kalamata olives, halved
2 garlic cloves, sliced
3 tbsp extra virgin olive oil
1 Waitrose plain half ciabatta
1 tbsp red wine vinegar
Handful basil leaves
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.
You can use regular mozzarella (which has a slightly milder fl avour) or creamy burrata in this recipe, too.
This recipe appeared within the May 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in April 2018.