Roasted Roma Tomatoes With Mozzarella, Crispy Prosciutto & Pesto
Roasted Roma Tomatoes With Mozzarella, Crispy Prosciutto & Pesto
Bursting with flavour and so vibrant! This is the perfect side dish for any occasion but works so well at Christmas time (the colours really represent the season).Make sure you use the best buffalo mozzarella you can find and good quality store bought pesto. Or you can make your own!
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Ingredients
- 8 roma tomatoes cut in half lengthways
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- 1 tablespoon brown sugar
- 1 tablespoon italian herbs dried
- sea salt & cracked black pepper
- 3 slices prosciutto good quality
- 2 cups rocket leaves
- 125 g buffalo mozzarella
- 8 teaspoons pesto store bought, good quality
- basil leaves to serve (optional)
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line two trays with baking paper.
- Place the tomatoes on one of the trays, flesh facing upwards. Drizzle over the olive oil and sprinkle with the brown sugar and italian herbs. Season well. Roast for 25 minutes.8 roma tomatoes, 2 tablespoons extra virgin olive oil, 1 tablespoon brown sugar, 1 tablespoon italian herbs
- Place the prosciutto slices on the second tray and roast for 18 minutes until coloured and slightly crispy (they will continue to crisp up when you take them out). Cool and break into large shards.3 slices prosciutto
- To assemble: Arrange the rocket on a large plate. Place the roasted tomatoes on top. Tear the buffalo mozzarella and place a piece on top of each tomato, followed by a piece of prosciutto. Add a dollop of pesto to each tomato. Drizzle olive oil over the whole dish, season well and scatter with fresh basil leaves if desired.2 cups rocket leaves, 125 g buffalo mozzarella , 8 teaspoons pesto, sea salt & cracked black pepper, basil leaves
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