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Balsamic roasted tomato braaibroodjie with fior di latte and basil

Balsamic roasted tomato braaibroodjie with fior di latte and basil

Balsamic roasted tomato braaibroodjie with fior di latte and basil
Balsamic roasted tomato braaibroodjie with fior di latte and basil

Enjoy it with

Cape of Good Hope

Southern Slopes

2014

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  • Balsamic roasted tomato braaibroodjie with fior di latte and basil

In the Vineyard

With a little inspiration from Italy, everybody’s favourite South African braaibroodjie gets a welcome upgrade. Using oven-roasted tomatoes, fresh mozzarella and wood fired sour dough loaf, these braaibroodjies packs a punch and looks delightful on a shared platter.



Ingredients (serves 4)

 

30 ml olive oil, plus more

6-8 medium-size ripe tomatoes, halved horizontally

15 ml balsamic vinegar

5 ml sugar

salt & pepper, to taste

8 slices good quality sour dough bread (or ciabatta)

butter, for spreading

2 x 125 g fior di latte cheese, sliced

a handful fresh basil leaves

Method
  • Roast the tomatoes: preheat oven to 200 C. Drizzle a medium size baking tray with oil and spread it all over. Arrange the halved tomatoes cut-sides up on the tray, then drizzle with a little more oil as well as the vinegar. Sprinkle with sugar, salt & pepper, then roast for about 45-50 minutes until soft and charry. Remove from the oven and leave to cool. 
  • Lay out the slices of bread and spread with butter on the insides (and outsides, if you prefer). Arrange slices of fior di latte on 4 of the slices, sprinkle with a little salt, then top with the roasted tomato. Cover with the other halves to form a closed sandwich, then braai over cooler coals until toasty on the outside. Remove from the heat and slip a few basil leaves into each sandwich (otherwise they wilt very quickly). Serve at once.
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