Mozzarella and Tomato Brioche

Mozzarella and Tomato Brioche.

Buffalo mozzarella is sweeter, softer and more f lavoursome than cheaper varieties.

PREPARATION TIME: 10 MINUTES

COOKING TIME: 20 MINUTES SERVES 4

3 EASY

2tbsp capers

4tbsp chopped parsley

6tbsp olive oil

2 garlic cloves, crushed

400g (14oz) cherry tomatoes, halved

4 thick slices brioche

125g (4V:oz) buffalo mozzarella, at room

temperature

ttbsp balsamic vinegar

extra capers and torn parsley, to garnish

(optional)

1 Finely chop the capers and mix with the chopped parsley, 2 tablespoons of the oil, the garlic and a little seasoning. Heat another tablespoon of oil in a large frying pan and stir-fry the tomatoes until slightly softened. Drain and keep warm.

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2 Heat 2 tablespoons of the oil in a clean pan and lightly fry the brioche slices on both sides until golden. Spread the bread with the caper and parsley paste, then transfer to 4 serving plates.

3 Tear the mozzarella into pieces and pile on to the bread with the tomatoes. Drizzle with 1 tablespoon of the oil, the balsamic vinegar and a scattering of extra capers and parsley, if using.

Per serving: 335 calories, 24g fat (7g saturated), 22g carbohydrate

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Published in: Cooking

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