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baked mozzarella tomatoes with basil pesto and rocket arugula

Baked Mozzarella Tomatoes

Baked Mozzarella Tomatoes - gorgeous stacks of cheese and tomato heaven, topped with basil pesto oil and served on a bed of rocket arugula

Course Side Dish
Cuisine Modern Australian
Keyword mozzarella tomatoes, baked mozzarella tomatoes
Total Time 35 minutes
Servings 4 as a side
Calories Per Serve 134 kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 4 tomatoes approx 500g in total
  • 120 g fresh mozzarella ball (see notes)
  • 3 tsp olive oil divided
  • salt & pepper
  • 1 tsp basil pesto (see notes for my pesto recipe)
  • 60 g fresh rocket / arugula

Instructions

  1. Pre heat oven to 190c

  2. Line a rimmed baking sheet with baking/parchment paper and set aside

  3. Lay one tomato sideways on a cutting board, then using a very sharp knife cut tomato into thirds as shown in the above image - then repeat for remaining tomatoes

  4. Place slices of tomato on to prepared baking sheet, cut side up. Brush 1 tsp of olive oil on to cut side of tomatoes, then sprinkle with salt and pepper. Bake for 20 - 25 mins

  5. Meanwhile, slice your fresh mozzarella ball into 8 slices and set aside (see notes), and place rocket/arugula into the base of your serving dish

  6. When time is up, remove tray from the oven, and top each slice of tomato with a slice of fresh mozzarella - except for the tops or lids - just leave these as they are

  7. Mix basil pesto with remaining 2 tsp of olive oil, brush tops of mozzarella slices with pesto oil. Keep any remaining pesto oil for serving

  8. Return tray to oven (including tops/lids) and bake for another 5 mins

  9. Remove from oven and place bottom (smallest) slices evenly on to your prepared bed of rocket/arugula, then top these slices with the middle ones, then finish with the tops/lids

  10. Drizzle with any remaining pesto oil and serve immediately

Recipe Notes

I used a whole mozzarella ball, then sliced it myself. You could however buy it pre sliced if that's available to you. 

If you are slicing your own like me - I tried to get them as even as I could - but you can also mix and match - cut a bit here/paste a bit there - you get it! It all pretty much melts together in the end anyway.

You can find my basil pesto recipe here

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*