Buffalo Mozzarella Toasts with Roasted Tomatoes and Fruit
Servings
4 to 6
Servings
4 to 6
Ingredients
  • 4 to 6thick slices rustic sourdough or gluten-free bread
  • 3Tbsp extra-virgin olive oildivided
  • 3cups cherry tomatoes
  • 1clove garlicpeeled and crushed
  • 4 or 2 fresh apricots or peachespitted and diced
  • 1/4cup sliced fresh basilmore to serve
  • 1/2tsp red wine vinegar
  • 1/4tsp sea salt
  • 8oz buffalo mozzarellatorn
  • 1/4tsp coarsely ground black pepper
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.