Gluten free option
photo by Morgan Ione Yeager
"I have weekday food and weekend food and these guys definitely fit in to the weekend food category! They are especially good when i have guests as they are a definite crowd pleaser, especially for those who freak out at the thought of eating healthy food! My favorite thing about summer is sungold tomatoes but if you don't have access to them don't worry, regular cherry tomatoes will work. You could use beefstake or heirloom tomatoes too. Just slice them in halves or quarters before you throw them in the oven.
I've left the quantities out for this recipe as it's pretty easy to work out, depending on how many people you are entertaining. Just don't forget the ice cold bottle of wine to serve with them!"
I N G R E D I E N T S:
sungold tomatoes (or tomatoes of choice)
bread. a nice artisanal sourdough works perfectly, gluten free if needed. cut into bite sized pieces
fresh mozzarella, sliced into 1/4" slices
classic basil pesto. either store bought or homemade (which involves throwing some basil, pine nuts, lemon juice, olive oil, salt and pepper into a food processor and blending. super easy!)
- Preheat oven to 375F
- Throw the tomatoes into a small baking dish and lightly pour some olive oil over them, sprinkle with sea salt and throw into the oven for about 30-40 minutes or until soft and almost looking a little burnt
- While they are in the oven, lightly toast the bread and cut up the mozzarella
- Spread some pesto on the toasts, add a slice of mozzarella and when they are ready, top with the sungolds
- At this point they are ready to be eaten! OR there is an option to throw them under the grill and melt the cheese. Both ways are absolutely delicious!