Grilled Mozzarella with Sundried Tomatoes
Serves four
8 thick slices of soda bread (about 2oz each in weight)
1 garlic clove, peeled
10oz (300gm) buffalo mozzarella
4tablespoons (60ml) extra virgin olive oil
2 tablespoons (30ml) good balsamic vinegar
Sea salt & freshly ground black pepper
10oz (25ogm) artichoke hearts in oil, drained and quartered
2oz (5gm) sun dried tomatoes in oil, drained
12 black olives (Kalamata)
4oz (100gm) mixed salad leaves
Method:
1. Place the soda bread onto a lightly greased sheet pan, and toast on both sides under the grill, cut the garlic in half and rub the garlic over the toasted bread. Cut the mozzarella into eight even sized pieces and place on top of the bread, and then drizzle lightly with the extra virgin olive oil.
2. Place the bread under a hot grill for 2-3 mins or until the mozzarella is lightly browned.
3. Meanwhile pour the remaining oil in a bowl with the balsamic vinegar, season with salt and pepper and whisk together. Add the artichoke hearts, sun dried tomatoes and olives, giving them a good stir into the dressing.
4. Toss the salad leaves with the artichoke and sun dried tomato dressing and divide the salad between four plates. Remove the mozzarella bread from the grill and place two slices on top of each salad.
