Mediterranean blt
A recipe from the Good Food collection.
Ingredients
4 small vine-ripened tomatoes, halved
1 head garlic, halved
1 tablespoon extra virgin olive oil
15 g (¼ cup) basil leaves
1 loaf Italian woodfired bread
8 slices provolone cheese
8 slices mortadella
1 bunch rocket (arugula)
extra virgin olive oil, extra
balsamic vinegar
Method
Step 1
Preheat the oven to 200°C (400°F/Gas 6). Place the tomato and garlic in a roasting pan and drizzle with the oil. Sprinkle with sea salt and cracked black pepper and roast for 40 minutes, or until the garlic is soft and the tomatoes are slightly dried. Add the basil leaves and continue cooking for 5 minutes, or until the leaves are crisp. Remove from the oven.
Step 2
Cut four thick slices from the loaf of woodfired bread and lightly toast on both sides. Peel the roasted garlic cloves and spread half onto the toast. Top with the provolone, mortadella, rocket, basil and roasted tomatoes. Sprinkle with the remaining roasted garlic, drizzle with extra olive oil and the balsamic vinegar and serve immediately.
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