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Categories:Viewed: 25 - Published at: 7 years ago
Ingredients
- 2-78 ounces, weight Coarse Salt
- 7 ounces, weight Cherry Tomatoes
- 1/4 Tablespoons Black Pepper
- 1 loaf Ciabatta
- 6 Tablespoons Extra Virgin Olive Oil, Divided
- 7 ounces, weight Mini Mozzarella
- 2 cloves Garlic, Optional
- 1 bunch Fresh Basil Leaves
- 3 Tablespoons Balsamic Vinegar
Method
- Heat the oven to 160 degrees C/320 degrees F.
- Place a baking parchment on a tray and spread the coarse salt generously.
- Slice the tomatoes in half and place on the salt, cut side up.
- Sprinkle with freshly grounded pepper and leave in the oven to dry for 40-50 minutes.
- Slice the ciabatta thinly, drizzle with some olive oil and place on a hot grill for a few minutes, until golden brown.
- Slice the mini mozzarella balls in half and place in paper towel to dry.
- If using garlic, peel it, cut in half and gently rub the ciabatta.
- To serve, arrange the ciabatta pieces on the serving plate, place the tomato and mozzarella pieces on top, tear some fresh basil leaves and drizzle with olive oil and balsamic vinegar.
- Enjoy!
