Roasted Tomato And Mozzarella Salad

Serves 2

Ingredients

• 2 ox heart or heirloom tomatoes, halved
• 4–8 large basil leaves
• 2 x 125g buffalo mozzarella, halved
• 4 slices char-grilled sourdough bread
• 2 tablespoons olive tapenade
• 4 slices prosciutto
• 40g rocket (arugula) leaves
• olive oil, for drizzling

Method

1. Preheat grill on high heat. Line a baking tray with non-stick baking paper.
2. Scoop out the seeds and some of the soft flesh from the tomatoes and discard.
3. Place the tomatoes on the baking tray cut-side up.
4. Line the tomatoes with basil leaves and top with mozzarella.
5. Grill for 3–4 minutes or until the mozzarella is golden.
6. To serve, spread char-grilled bread with tapenade and top with prosciutto and rocket.
7. Place the tomato on the plates and drizzle with olive oil to serve.