CHEESY ITAL­IAN MOZ­ZARELLA AND TOMATO DIP

Better Homes and Gardens (Australia) - - Party Food -

Prepa­ra­tion time 5 mins Cook­ing time 15 mins Serves 8-10

½ cup canned finely

chopped toma­toes

¼ cup tomato paste

¼ cup basil leaves, finely chopped,

plus ex­tra to gar­nish

1 Tbsp ex­tra vir­gin olive oil

2 tsp dried Ital­ian herbs

180g tub baby boc­concini, drained

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). STEP 2 Com­bine toma­toes, paste, basil, oil and herbs in a large bowl. STEP 3 Stir in boc­concini. STEP 4 Trans­fer to two 1-cup ca­pac­ity wide, shal­low bak­ing dishes. Bake for 15 min­utes. STEP 5 Gar­nish with ex­tra basil leaves and serve hot.

An­tipasto is Ital­ian for ‘be­fore the meal’ and is of­ten served as a first course, but who needs more food af­ter a spread like this!

STEP 2 STEP 3 STEP 4

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