CHEESY ITALIAN MOZZARELLA AND TOMATO DIP
Preparation time 5 mins Cooking time 15 mins Serves 8-10
½ cup canned finely
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