Hot mozzarella and tapenade toasts

Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

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.