As the weekend near approaches, we would like to share with you a delicious Italian treat.
We enjoy nothing better than a lie in, followed by a walk to our local florist to select some gorgeous flowers for our home, and listening to some chilled out music while we cook breakfast.
This recipe from Antipasti - A delicious array of Italian recipes is one of our favourites for its flavours, textures and rustic look. We used ciabatta rather than sfilatino bread, and we bought marinated sun dried tomatoes from our local deli and pulsed them in the blender.
Toast al formaggio e pomodori secchi
"cheese and sundried tomato toasts"
x4 thick slices ciabatta bread
4 tbsp sun-dried tomatoes
300g fresh mozzarella
drained and sliced
(enough to sprinkle on top)
good quality olive oil
(enough to drizzle over top)
cracked black pepper
Take your sun-dried tomatoes and place in blender. Pulse until roughly chopped. Place in bowl and place aside
Slice the bread diagonally and discard the end pieces
Toast the slices on both sides under a preheated grill until golden
Spread one side of each toast with the sun-dried tomatoes and top with mozzarella
Sprinkle with oregano and season with pepper
Place the toasts on a large baking sheet and drizzle with olive oil
Bake in a preheated oven 220 degrees for about 5 minutes, until the cheese has melted and is bubbling
Remove the hot toasts from the oven and leave them to stand for a minute before serving