Tomato and mozzarella toast from the oven
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Drain mozzarella before putting it on toast so the bread stays useful rather than waterlogged. Tomatoes need only a few minutes in the oven to warm through. Basil goes on after heating, where it keeps its scent.
For 2 light lunches, use 4 small sourdough slices, 125g mozzarella drained, 2 medium tomatoes, 1 tablespoon olive oil, 6 basil leaves and black pepper. Contains wheat and milk; choose vegetarian mozzarella if required.
Heat the oven to 210°C conventional/190°C fan. Wash and slice tomatoes about 5mm thick. Pat mozzarella dry and tear into small pieces. Brush bread lightly with oil and toast on a tray for 5 minutes. Turn and add tomato and mozzarella in modest layers.
Bake for 8–12 minutes more until cheese melts, tomato is hot and the exposed bread edges are golden. Lift carefully onto plates and add washed torn basil and pepper. Allow 20 minutes. Assemble only what you plan to eat. Keep unused mozzarella chilled according to its use-by and opened-pack instructions. Refrigerate spare cooked topping promptly and use within 48 hours, reheating once until steaming hot on fresh toast.