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!
adapted from Donna Hay
2 plum tomatoes, halved
buffalo mozzarella, torn
4 slices char-grilled sourdough bread
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!