Buffalo Mozzarella Toasts with Roasted Tomatoes and Fruit

Buffalo milk cheese (mozzarella or feta), roasted cherry tomatoes, and fruit top sourdough toasts for a breakfast, snack, or BBQ side that’s both savory and sweet. 

This recipe originally appeared on alive.com as “Buffalo Mozzarella Toasts with Roasted Tomatoes and Fruit.”

Buffalo Mozzarella Toasts with Roasted Tomatoes and Fruit

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

4 to 6

Print Recipe

Ingredients

• 4 to 6 thick slices rustic sourdough or gluten-free bread
• 3 Tbsp extra-virgin olive oil divided
• 3 cups cherry tomatoes
• 1 clove garlic peeled and crushed
• 4 or 2 fresh apricots or peaches pitted and diced
• 1/4 cup sliced fresh basil more to serve
• 1/2 tsp red wine vinegar
• 1/4 tsp sea salt
• 8 oz buffalo mozzarella torn
• 1/4 tsp coarsely ground black pepper

Ingredients 4 to 6 thick slices rustic sourdough or gluten-free bread 3 Tbsp extra-virgin olive oil divided 3 cups cherry tomatoes 1 clove garlic peeled and crushed 4 or 2 fresh apricots or peaches pitted and diced 1/4 cup sliced fresh basil more to serve 1/2 tsp red wine vinegar 1/4 tsp sea salt 8 oz buffalo mozzarella torn 1/4 tsp coarsely ground black pepper

Servings 4 to 6 Print Recipe

Instructions

1. Preheat oven to 375 F.
2. On large baking sheet, place bread slices and brush with 1 Tbsp olive oil on both sides, and then set aside.
3. 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 burst. Transfer to large bowl, discard garlic clove, and cool for 10 minutes.
4. Meanwhile, toast bread in oven for about 10 minutes, until golden brown, flipping once halfway through. Keep an eye on bread, as ovens can range in how quickly they toast.
5. 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.