Tomato and mozzarella bake
Posted On March 23, 2008
I was recently given a cookbook called “1000 recipes” by Martha Day, and thought the Easter weekend would be ideal to try a few out. I startedÂ with a simple tomato and mozzarella bake, adapting the recipe to what I had in the kitchen.
IÂ choppedÂ six tomatoes into thickish slices, eight mushrooms andÂ half a red onion, and added them to a baking dish. I then made a half cup of dressing from olive oil, balsamic vinegar and Dijon mustard, and pouredÂ on. Finally IÂ sliced a roll of mozzarella into thickish slices and laid on top, and sprinked with mixed herbs. Into the oven at 200 degrees it went for 15 minutes, and then a couple of minutes under the grill to crisp the top.
I was pretty impressed by the result, and really liked the meltedÂ mozzarella. The onion was nice and crisp, and the tomato gaveÂ ample moisture.Â It was quite light, and would have been fine for a starter as well.
To drink I had a couple of glasses of oak aged Malbec fromÂ Argentina. It was only 13% but had quite some body to it and went well with the dish. At five Euros a bottle, I can’t complain.Â Â