Tomatoes, fresh basil and cheese are always good together. Add slices of fresh avo and avocado oil and you have a burst of flavours.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 20 mins
200 g baby rosa tomatoes, halved lengthwise
large pinch of coarse salt
45 ml (3 Tbsp) Westfalia Plain Avocado Oil
3 large sprigs fresh rosemary, leaves stripped from the stalks
100 g exotic or more cherry tomatoes, quartered
1-2 medium, ripe tomatoes, cut in wedges and then halved
120 g bocconcini, halved or torn; or mozzarella, cubed; or ricotta cheese, crumbled
3 ripe avocados, halved, thinly sliced and fanned
fresh basil leaves
salt and pepper to taste
Preheat oven to 180 °C. Line a baking tray with baking paper.
Place rosa and cherry tomatoes on the baking tray in a single layer. Sprinkle coarse salt over. Roast for 15-20 minutes or until cooked and almost dried, but still holding their shape.
Place oven-dried tomatoes with any pan juices, avocado oils and rosemary in a bowl and mix through. Add fresh tomatoes and cheese to the oven-dried tomatoes and toss through gently.
Marinate tomato mixture for about 10-15 minutes.
Place avocados cut side down on a large platter or individual plates and fan slightly. Top with tomato mixture and fresh basil.
Season with salt and a grind of black pepper and drizzle with the remaining tomato marinade. Serve as a starter, salad, side dish or part of a feast table.
Westfalia Garlic Flavoured Avocado Oil will also be delicious in this recipe. Substitute 15 ml (1 Tbsp) of the plain avocado oil with garlic-flavoured avocado oil.
When fresh avocados aren’t available, enjoy the tomato mixture with Westfalia Plain Guacamole.
The tomato mixture and avocado will be delicious as part of a brunch or breakfast. Enjoy with eggs and toasted ciabatta.
Try this recipe with any other cheese of your choice, like blue cheese, feta, pecorino or creamy goat’s cheese.