rty or as part of a sharing board. Using fresh ingredients this perfectly balanced dish is always a crowd pleaser.
Ingredients – Serves 2 to 4
Bread Collection Sourdough
3g Kalios Dried Oregano
2 packets of Piccolo Tomatoes
1 packet of Basil
1 packet of Buffalo Mozzarella
1 Garlic Clove
Himalayan Salt Rock
Roast the Piccolo Tomatoes in oil, Himalayan salt rock and 3g of leaves from the Kalios dried oregano until skins toasted and juices are being released.
Slice the sourdough roughly 1cm thick and toast until golden brown.
Rub the toast with the garlic clove and spread the tomatoes on. Be sure to press quite firmly to get the most flavour.
Warm through under the grill and top with chopped mozzarella and basil. Season to taste.
Tomatoes can be prepared the night before for quick and easy serving.
Try topping with a poached egg for a light brunch dish, or sprinkle with anchovies and olives for a taste of the Med.
Kalios dried oregano has a lighter herb taste than regular dried oregano, producing a much fresher flavour.
Be sure to tag us in your own #ForageFavourites on Instagram or Facebook so we can see your own creations