Baked cap­rese toma­toes

In the mood for some­thing other than eggs to start the day? Try this warm vari­a­tion of the pop­u­lar Ital­ian cap­rese salad and serve it with creamed spinach.

YOU Breakfast - - Contents -

SERVES

4

Prepa­ra­tion time: 10 min­utes Cook­ing time: 35 min­utes

TOMA­TOES

8 large toma­toes salt and pep­per 30 ml (2 T) bal­samic vine­gar 45 ml (3 T) olive oil 2 gar­lic cloves, crushed 100 g moz­zarella cheese, sliced 10 g fresh basil

SPINACH

30 ml (2 T) but­ter 1 onion, chopped 1 gar­lic clove, chopped 1 bunch of spinach, roughly chopped 15 ml (1 T) flour 125 ml (½ c) milk 125 ml (½ c) cream 1 round feta cheese, crum­bled salt and pep­per

TO SERVE

basil pesto br­uschetta

Pre­heat the oven to 180 °C. 1 Toma­toes Cut the toma­toes in half and ar­range in an oven­proof dish. Sea­son with salt and pep­per and driz­zle the bal­samic vine­gar and olive oil over. Bake for 20 min­utes. 2 Scat­ter the crushed gar­lic over the toma­toes and top half of the toma­toes with the cheese. Bake these tomato halves un­til the cheese has melted. Put basil leaves on the cheese then cover with the re­main­ing tomato halves. 3 Spinach Heat the but­ter and fry the onion and gar­lic. Add the spinach and stir-fry un­til the spinach has wilted. Stir in the flour, then the milk and cream. Sim­mer un­til thick­ened. Stir in the feta and sea­son with salt and pep­per. 4 To serve Serve the toma­toes with the spinach, dol­lops of basil pesto and br­uschetta.

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