Buffalo-milk cheese (mozzarella or feta), roasted cherry tomatoes, and fruit top sourdough toasts for a breakfast, snack, or BBQ side that's both savoury and sweet.
Ingredients
- 4 to 6 thick slices rustic sourdough or gluten-free bread
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- 3 cups (750 mL) cherry tomatoes
- 1 clove garlic, peeled and crushed
- 4 fresh apricots or 2 peaches, pitted and diced
- 1/4 cup (60 mL) sliced fresh basil, plus more to serve
- 1/2 tsp (2 mL) red wine vinegar
- 1/4 tsp (1 mL) sea salt
- 8 oz (250 g) buffalo mozzarella, torn
- 1/4 tsp (1 mL) coarsely ground black pepper
Instructions
Preheat oven to 375 F (190 C).
On large baking sheet, place bread slices and brush with 1 Tbsp (15 mL) olive oil on both sides, then set aside.
In large cast iron skillet or glass baking dish, combine tomatoes, olive oil, and garlic. Roast in preheated oven for 15 to 20 minutes, until tomatoes are burst. Transfer to large bowl, discard garlic clove, and cool for 10 minutes.
Meanwhile, toast bread in oven for about 10 minutes, until golden brown, flipping once halfway through. Keep an eye on the bread, as ovens can vary in how quickly they toast.
To roasted tomatoes, gently stir in remaining ingredients except for cheese. Add toasted bread to serving platter and top with tomato mixture, followed by torn mozzarella, additional basil, and black pepper. Serve immediately.
Tip: Use the best quality olive oil you can find here — it goes directly on the bread and into the tomatoes, so it makes a real difference to the final flavour. Buffalo mozzarella can be swapped for buffalo feta for a tangier, saltier variation.
Serves 4 to 6
By Allison Day