Hot mozzarella and tapenade toasts

Name: Hot mozzarella and tapenade toasts
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: Serves 2
Ingredients: 4 slices of good-quality white bread, crusts removed; 150 ml/5 fl oz/scant ⅔ cup milk; 2 sun-dried tomatoes, roughly chopped; 1 garlic clove, crushed; 2 tbsp capers, rinsed and patted dry; 2 tbsp extra virgin olive oil; 2 tbsp olive oil; 1 large handful of flat-leaf parsley leaves; a few basil leaves, torn into pieces; freshly ground black pepper; 100 g/3½ oz mozzarella cheese, patted dry and sliced; 85 g/3 oz/scant 1 cup pitted green or black olives, drained

Preparation info

Serves
2

Difficulty
Easy
Ready in
25 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

The secret to the success of this moreish breakfast toastie is to allow the mozzarella to melt sufficiently, but not so much that it escapes out of the sides. Home-made tapenade will happily keep in the refrigerator for up to 2 weeks and any leftovers would make a quick snack with warm pitta bread, or a speedy meal stirred into cooked pasta or spooned on top of a baked potato.

Ingredients

Gluten-free
Breakfast
Brunch
Vegetarian

Ingredients

Method