Tomato Mozzarella Bread (10 Min, Vegetarian)
- Updated on Feb 14, 2024
Want to Save This Post?
Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week!
By submitting this form, you consent to receive emails from Hurry the Food Up.
Ferrari. Wine. The leaning tower of Pisa. The Colosseum. See where we’re going with this? Yep, it’s Italy week.
And what better way to kick it all off than one of the all time greats – tomato and mozzarella with bread. This classic dish has a real summer feel to it – perfect for a warm, relaxing evening.
Basil (and a glass of red of course) is the key to making this meal a real success – but what to do if you end up with more basil leaves than you can shake a tomato at? Why, make pesto of course!
It’s a super simple 5 minute way to use up those spare basil leaves, and means you’ve got another meal ready to go. Just click the link to see how it’s made.
Health Benefits – Tomato Mozzarella Bread
Everybody knows we need calcium right? It helps our bones grow, our muscles contract and our blood clot (Critical Calcium).
One serving of this dish provides over 50% of your GDA – no excuses. It also contains high levels of protein and vitamin C.
NB: This dish is relatively high in fat, so if you’re keeping an eye on your intake then perhaps consider it as a bit of a treat 😉
More Recipes Like This
The other day I found this Mozzarella in Carrozza from fellow blogger Marcellina. If you have a little more time at hand, give it a whirl – it’s basically like a French Toast Mozzarella Bread combo!
Ingredients
- 1 cup cherry tomatoes (or swap ½ cup cherry tomatoes for 1 large tomato. Dave prefers the former, Hauke the latter. Choose your side!)
- 1 ball low fat mozzarella (1 ball = ca. 125g/4.5oz)
- ¼ cup basil, fresh
- ½ tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- 4 slices wholegrain bread (or rustic farm bread)
Instructions
- Preheat oven to 180°C/360°F.
- Slice the tomatoes to about ¼ cm thick and the cheese a little thinner.1 cup cherry tomatoes, 1 ball low fat mozzarella
- Spread a little olive oil on the bread.½ tbsp olive oil, 4 slices wholegrain bread
- Layer the mozzarella and then the tomatoes on the bread.1 ball low fat mozzarella
- Chop and add basil, salt and pepper.¼ cup basil, fresh, Salt and pepper to taste
- Bung in oven for 5 mins or so, or until golden brown with melted cheese.
- Put the vinegar on last for the fullest flavour.1 tbsp balsamic vinegar
- Eat!
NOTES
Nutrition
Comments
Leave a comment below
10 comments
How could I not share it with my italian friends if you started this recipe like that
hahhaha, good old Dave 😀
What do you preheat the oven to?
I could eat a plateful! These look fantastic, a lovely summer dinner!
wow these breads look amazing! definitely perfect for a light dinner.. i need to try the recipe out!
thanks! I actually had a hard time not to eat them while taking the photo, hahaha
Love this! I make some version of it all the time when I come home from an 11 hour work day. Awesome blog concept 🙂
Yees, definitely a good quick dinner that doesnt involve much thinking. I’d add a salad after such a long work day I guess.
Glad to hear you like the blog idea! Thanks 😀
This recipe told me ALMOST all I need to know… I’m guessing I’ll preheat the oven to 350? How thick do I slice the tomatoes and cheese? Wish they would spend more time on the recipe and less on the elaborate introduction ♀️ that’s always the worst part of internet recipes! I’m not here to read a life story I just want to make dinner!
Hi Mysel, thanks for the feedback. You’re right, the recipe was a bit vague. It’s now updated. Sorry to hear you didn’t like our life stories 😉