ingredients

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• ✓2 tablespoons of extra virgin olive oil
• ✓1 garlic clove, crushed
• ✓600g cherry tomatoes
• ✓3-5 bocconcini large balls, drained and sliced
• ✓1/4 cup small basil leaves
• ✓1 tablespoon balsamic vinegar
• ✓A pinch salt
• ✓A pinch pepper

method

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1. 1

   Preheat oven to 200 degrees Celsius.

2. 2

   Combine the extra virgin olive oil, garlic and salt and pepper in a large bowl. Add tomatoes and toss to coat.

3. 3

   Add tomatoes onto a lined baking tray and roast in the oven for 10 minutes until tomato skins start to split. Leave longer if they're not yet beginning to soften.

4. 4

   Arrange the mozzarella onto a plater, then top with tomatoes and any juices from the tray. Scatter over the basil leaves.

5. 5

   Sprinkle the balsamic and squeeze with a bit of lemon for extra flavour!