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Bruschetta with Slow-roasted Tomatoes

Serves: 4

Cost Cutting Eco Friendly Quick Make

This makes the perfect starter to any summer dinner, or simply serve with drinks

Bruschetta with Slow-roasted Tomatoes Recipe: Veggie

Ingredients:

300g cherry tomatoes, halved

3 tbsp Newman’s Own Italian Dressing, plus extra to drizzle

a little sea salt and freshly ground black pepper

8 x 2.5 cm slices Italian style bread e.g. Ciabatta

1 garlic clove, peeled

1 ball vegetarian mozzarella, torn into pieces

basil leaves, to garnish

method:

  • Preheat the oven to 150C/300F/Gas 2. Place the tomatoes, cut side up on a large baking tray.
  • Drizzle the top of each with the dressing, sprinkle over a little sea salt and freshly ground black pepper, then cook in the oven for about 45 minutes or until the tomatoes have shrivelled. Allow to cool slightly.
  • Toast the bread, on both sides, preferably in a griddle pan, to create dark lines or under a preheated grill. Rub the surface with the clove of garlic.
  • Arrange the bread on a platter, then top with some mozzarella and the tomatoes, drizzle with extra dressing and garnish with basil leaves. Serve immediately.
Print Recipe www.newmansown.co.uk/home.html
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