Baked tomatoes with mozzarella

Name: Baked tomatoes with mozzarella
Ingredients: 2 tomatoes; 200 g mozzarella; 2 garlic cloves; 1 teaspoon salt; 1/2 teaspoon ground pepper; 4 basil leaves (optional); 2 tablespoons pesto

Appetizers - Baked tomatoes with mozzarella by Rafila B. - Recipia

Baked tomatoes with mozzarella are served warm, usually for breakfast or as an appetizer, and come out soft with melted cheese. The diced tomato with garlic sits beside the slices and mozzarella, and the pesto goes on at the end. I slice the mozzarella a little thicker so distinct pieces remain in the dish. Prep: 10 minutes. Cook: 15-20 minutes. Total: 25-30 minutes. Serves: 2. About 370 kcal and 23 g protein per serving.

Ingredients

2 tomatoes
200 g mozzarella
2 garlic cloves
1 teaspoon salt
1/2 teaspoon ground pepper
4 basil leaves (optional)
2 tablespoons pesto

Preparation

1. Heat the oven to 200°C. Slice one tomato into rounds and the mozzarella into slices. 2. Cut the second tomato into small cubes. Mix it with the crushed garlic, 1 teaspoon of salt and 1/2 teaspoon of ground pepper. 3. Arrange the tomato rounds and mozzarella slices in an ovenproof dish, alternating them. Put the diced tomato mixture alongside. If using basil, place a leaf between each slice. 4. Bake for 15-20 minutes, until the mozzarella melts and the tomato juices bubble gently. Serve warm, with the 2 tablespoons of pesto on top.

Notes

Unlike bruschetta, the tomato here stays soft in the dish, and the bread is served separately. It goes well with toast, which is good for scooping up the pieces and the juices at the bottom. Mozzarella contains dairy, and store-bought pesto may contain nuts; check the label if anyone has allergies. Firm, ripe tomatoes make cubes that hold their shape better than very soft ones. If the tomatoes are juicy, remove the seeds and watery part from the cubes. Pesto may already be salty, so taste it before adjusting the salt in the dish. The dish keeps covered in the fridge for up to 3 days, but the mozzarella firms up as it cools. To prep ahead, keep the tomatoes and mozzarella separate and arrange them in the dish just before baking. Arranging the slices takes a little longer than it seems; if they’re crowded, they’re harder to separate when serving.