Cheese And Tomato Recipe
Make Cheese And Tomato Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Cheese topping
Optional/Serving
Method
Base
- 1
Prep tomatoes
Preheat the oven to 200°C (400°F). Wash the tomatoes and slice them into 1/3-inch (8 mm) thick rounds. Arrange the slices in a single layer on a rimmed baking sheet or an ovenproof dish lined with parchment.
- 2
Season
Drizzle the 2 tbs olive oil evenly over the tomato slices. Sprinkle the 1 tsp sea salt and 1/2 tsp black pepper across the top to season each slice.
- 3
Roast the tomatoes in the preheated oven for 12–15 minutes, until they begin to soften and release juices but still hold their shape. Remove from the oven and leave oven on for melting cheese in the next step.
Cheese topping
- 4
Prepare cheese
While tomatoes roast, slice the fresh mozzarella into thin rounds roughly matching tomato thickness. Grate the parmesan finely and set aside. Tear or chiffonade the basil leaves.
- 5
Assemble and melt
Top each roasted tomato slice with a piece of mozzarella, then sprinkle a little grated parmesan over each. Return the baking sheet to the oven and bake for another 5–7 minutes, until the mozzarella is melted and just starting to brown at the edges.
- 6
Remove from oven and immediately sprinkle the red pepper flakes evenly and distribute the fresh basil leaves over the warm cheese so they wilt slightly.
Optional/Serving
- 7
Serve
Arrange the cheese-topped tomato slices on a serving plate. Drizzle the balsamic glaze (1 tbs) over the top and serve with crusty bread or toasted baguette slices. Taste and adjust seasoning with a small extra pinch of salt or pepper if desired.
