Buffalo-milk cheese (mozzarella or feta), roasted cherry tomatoes, and fruit top sourdough toasts for a breakfast, snack, or BBQ side that’s both savoury and sweet.
BBQ bread
Bread can be grilled on the barbecue over medium heat for 3 to 5 minutes. It will burn more easily, so watch it closely.
This recipe was originally published in the June 2025 issue of alive magazine.
Buffalo Mozzarella Toasts with Roasted Tomatoes and Fruit
Ingredients
- 4 to 6 thick slices rustic sourdough or gluten-free bread
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- 3 cups (750 mL) cherry tomatoes
- 1 clove garlic, peeled and crushed
- 4 fresh apricots or 2 peaches, pitted and diced
- 1/4 cup (60 mL) sliced fresh basil, more to serve
- 1/2 tsp (2 mL) red wine vinegar
- 1/4 tsp (1 mL) sea salt
- 8 oz (250 g) buffalo mozzarella, torn
- 1/4 tsp (1 mL) coarsely ground black pepper
Directions
01
Preheat oven to 375 F (190 C).
02
On large baking sheet, place bread slices and brush with 1 Tbsp (15 mL) olive oil on both sides, and then set aside.
03
In large cast iron skillet or glass baking dish, combine tomatoes, remaining olive oil, and garlic. Roast in preheated oven for 15 to 20 minutes, until tomatoes are burst. Transfer to large bowl, and cool for 10 minutes.
04
Meanwhile, toast bread in oven for about 10 minutes, until golden brown, flipping once halfway through. Keep an eye on bread, as ovens can range in how quickly they toast.
05
To roasted tomatoes, gently stir in remaining ingredients except for cheese. Add toasted bread to serving platter and top with tomato mixture, followed by torn mozzarella, additional basil, and black pepper. Serve immediately.
Allison Day is a cookbook author, recipe developer, food photographer, and nutritionist (RHN) with over 12 years’ experience in the world of food media.
