World Cuisine

Tomato and Mozzarella Sourdough Bruschetta

cook 10 mins
Tags: Quick eats
  • 2 thick slices of sourdough bread
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt flakes
  • 1 small red onion, cut into slim wedges
  • 1/2 teaspoon cumin seeds
  • 175 g (6 oz) baby plum tomatoes, halved
  • 125 g (4 oz) pot mozzarella pearls, drained
  • 1 tablespoon chopped coriander leaves, to garnish
  • Lightly brush each of the sourdough slices with oil, sprinkle with the salt flakes and toast under a preheated hot grill for 30 seconds–1 minute on each side until golden.
  • Meanwhile, heat the remaining oil in a frying pan, add the onion and cumin seeds and cook over a medium heat for 5 minutes, stirring occasionally, until golden and softened.
  • Add the tomatoes and cook for a further 1 minute, taking care not to let them lose their shape. Add the mozzarella and remove the pan from the heat, shaking it a little to warm the cheese very slightly.
  • Divide the mixture between the toasts and serve scattered with the coriander.
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