Blistered Tomato Turkish Bread with Mozzarella & Garlic Oil
/
Blistered Tomato Turkish Bread with Mozzarella & Garlic Oil
Recipe By Courtney Roulston
Ingredients
½ cup (125ml) Squeaky Gate extra virgin olive oil
4 cloves garlic, sliced
1 long red chilli, sliced into rings
12 pitted kalamata olives, torn
300g Coles vine ripened cherry tomatoes
4 large Coles truss tomatoes
sea salt to taste
1 loaf Turkish bread
2 x 200g tubs fresh mozzarella, drained
2 tbs Coles finest balsamic vinegar, to serve
½ cup basil leaves to serve
Method
Pre heat a BBQ grill to a medium high heat. Warm the oil in a pot over a medium heat and add in the garlic, chilli and crushed olives. Leave on a gentle heat for 6-8 minutes, or until the garlic is fragrant and starting to colour. Set aside.
Brush the tomatoes with a little of the oil and grill for 6-8 minutes, or until starting to burn and blister on the outside. Place the tomatoes on a tray and set aside to cool slightly.
Brush a little of the oil onto the Turkish bread and warm on the BBQ 1-2 minutes each side.
Tear the mozzarella cheese into rough strips and place onto the bread. Slice the large blistered tomatoes into thick slices and arrange onto the bread. Add on the vine tomatoes onto the bread, squeezing a little tomato juice out of a couple of them. Spoon over the garlic, chilli and olives to dress the tomatoes. Season with a pinch of sea salt and drizzle with a little aged balsamic. Slice into wedges and garnish with fresh basil leaves before serving.
