roasted tomato & mozzarella salad

This recipe knows no time.  It’s just as perfect for brunch, lunch or dinner. 

With an introduction like that, it’s a winner to serve any time of the day!  This dish is from her latest cookbook Fast, Fresh, Simple.  I became an instant fan of Donna Hay with her book, The New Cook back in 2000.  Even then Donna’s style was clean, simple and uncomplicated.  I have my good Aussie friend Rebecca to thank for introducing me to this down-under chef!  The first recipe I made from The New Cook was baby spinach and prosciutto salad…still a crowd pleaser to this day!

serves 2
adapted from Donna Hay

2 plum tomatoes, halved
basil leaves
buffalo mozzarella, torn
4 slices char-grilled sourdough bread
olive tapenade
4 slices prosciutto
arugula (rocket) leaves
olive oil, for drizzling

Preheat grill on high heat.  Line a baking tray with non-stick baking paper.  Scoop out the seeds and some of the soft flesh from the tomatoes and discard.  Place tomatoes on baking tray cut-side up.  Line the tomatoes with basil leaves and top with mozzarella.  Grill 3 to 4 minutes or until mozzarella is golden.

To serve, spread tapenade on char-grilled bread and top with prosciutto and arugula.  Place the tomato on the plates and drizzle with olive oil.

the culinary chase’s note:  This was so delicious and a breeze to prepare.  Enjoy!