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Mozzarella, Slow Roasted Tomatoes and Pesto

Mozzarella, Slow Roasted Tomatoes and Pesto

Sharing Dish | with Herby Garlic Bread
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2026
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Calories
: 
648 kcal
Protein
: 
16.9g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Barley
  • Cereals containing gluten
  • Nuts
  • Cashew nuts
  • Sulphites
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
  • Peanut

This Italian Style Sides Platter is a delicious starter or sharing dish. Slow roasted pesto tomatoes are topped with creamy mozzarella drizzled with balsamic glaze. Scoop it all up with homemade herby garlic bread.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

20 grams

Unsalted Butter

(Contains: Milk)

125 grams

Baby Plum Tomatoes

3 unit(s)

Garlic Clove

1 sachet(s)

Mixed Herbs

2 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)

1 ball(s)

Mozzarella

(Contains: Milk)

30 grams

Basil Pesto with Cashew Nuts

(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)

12 grams

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

2 tbsp

Olive Oil

Energy (kJ)2710 kJ
Energy (kcal)648 kcal
Fat38 g
of which saturates14.6 g
Carbohydrate48.8 g
of which sugars8 g
Dietary Fibre4.1 g
Protein16.9 g
Salt1.8 g
Potassium171.3 mg
Calcium6.3 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Garlic Press
•Bowl

Cooking Steps

Tomato Time
1

a) Preheat your oven to 200°C/180°C fan/gas mark 6.

b) Remove the butter from the fridge to soften.

c) Pop the tomatoes onto a baking tray. Drizzle with oil, season with salt and pepper and toss to coat. 

Get Roasting
2

a) When the oven is hot, roast the tomatoes on the middle shelf until they’re softened and starting to burst, 12-15 mins.

Prep the Garlic
3

a) In the meantime, peel and grate the garlic (or use a garlic press).

Bring on the Herby Butter
4

a) In a small bowl, add the garlic, butter, mixed herbs, olive oil (see pantry for amount) and 0.25 tsp salt. Season with pepper, then mix well.

Bake the Garlic Bread
5

a) Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the herby garlic butter, then cut diagonally into triangles.

b) Bake the garlic bread triangles on the top shelf of your oven until golden, 5-6 mins.

c) Meanwhile, drain the mozzarella.

Finish and Serve
6

a) Once the tomatoes have roasted, add them to a serving dish, drizzle over the pesto and gently stir to combine.

b) Pop the mozzarella in the centre of the roasted pesto tomatoes and drizzle the balsamic glaze over the mozzarella and tomatoes.

c) Add your baked garlic bread to a sharing plate and serve alongside for scooping everything up.

Enjoy!

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