Baked Mozzarella and Tomato Dip - Donna Hay
I was right about this being an easy recipe although, the recipes, we have made in our group, have been generally easy to make. This was an oven dish, through and through. I baked the sauce and of course the bread was toasted in the oven. Instead of drizzling olive oil, I sprayed with cooking oil (olive). The cheese did not melt, nor brown, easily so I upped the heat to 500 degrees for 1 minute and that did the trick.
This would have been good with garlic bread and actually, it could translate into a pasta sauce. I did add just a smidge of sugar to the sauce. It needed something and I was hoping that something was sugar. It was. Since this was not for hubby, I was able to include the garlic. A real treat......
Baked Mozzarella and Tomato Dip
1 can crushed tomatoes (16 ounces)
1 clove garlic, crushed
sea salt and cracked black pepper
1 x 140g buffalo mozzarella or brocconcini, halved
olive oil, for drizzling
oregano leaves, to serve (I forgot and I have them growing in my garden, still.)
4 slices white bread without crust
spray olive oil
Preheat oven to 390°F. To make the crisps, spray the bread with olive oil and sprinkle with salt. Cut into strips and place on baking trays. Bake for 5 minutes or until crisp. Set aside to cool.
Divide the tomatoes, garlic, salt and pepper between 2 x 1½ cup-capacity ovenproof dishes and stir to combine.