Starters/Snacks Lunch/Dinner Mozzarella And Roasted Tomato Focaccia
Serves : 2
Preparation Time: Ready in 20 Minutes
![Mozzarella Focaccia](/sites/default/files/styles/header_image/public/recipes/mozzarella-focaccia.jpg?itok=r9clMSva)
Ingredients
- 1 pack (250g) cherry tomatoes
- 1 garlic clove, finely sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Sea salt and freshly ground black pepper
- 1 pack (210g) Dell Ugo tomato and basil focaccia
- ½ pack (120g) fresh basil pesto
- 1 x 150g burrata or mozzarella
- 1 handful basil leaves
Method
- Preheat the oven to 220°C, fan 200°C, gas mark 7.
- Tip the tomatoes, garlic, olive oil, salt and black pepper into a small baking tray.
- Place in the oven for 15 minutes until the tomatoes are soft.
- Pop the focaccia into the oven at the same time.
- Cut the focaccia in half horizontally and then vertically.
- Spread the bottom half of the focaccia with pesto.
- Pile on the burrata, then spoon the roasted tomatoes and juices over the top.
- Drizzle with a little more balsamic and some basil leaves.
- Cover with the rest of the focaccia and serve.