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.
Preparation time: 10 minutes Cooking time: 35 minutes
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
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
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.