Tomato and rocket salad on roasted garlic bread with mozzarella

Name: Tomato and rocket salad on roasted garlic bread with mozzarella
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g Baguette-Brot; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 1 clove of garlic; 2 Tomatoes; 250 g yellow and red cherry tomatoes; 2 Bundle (approx. 75 g) Rocket; 250 g Mozzarella cheese; 6 Stem(s) Mint; 150 g Whole milk yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS pale balsamic vinegar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

150 g Baguette-Brot
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
1 clove of garlic
2 Tomatoes
250 g yellow and red cherry tomatoes
2 Bundle (approx. 75 g) Rocket
250 g Mozzarella cheese
6 Stem(s) Mint
150 g Whole milk yoghurt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS pale balsamic vinegar

Directions

1
Cut the bread into slices. Heat 3 tablespoons of oil in portions in a large frying pan. Fry the slices of bread for about 2 minutes on each side, turning them over, season with a little salt, remove and drain.
2
Peel the garlic, halve it lengthwise and rub the bread slices with it from both sides. Wash and clean the tomatoes. Cut large tomatoes into slices, halve cherry tomatoes. Clean and wash the rocket.
3
Cut the mozzarella into slices. Clean and wash the mint and pluck the leaves from the stalks. Chop half of the leaves finely, mix with yoghurt and season with salt, pepper and sugar. Mix tomatoes, rocket, rest of mint and mozzarella in a bowl.
4
Sprinkle with 3 tablespoons of oil and vinegar, season to taste with salt, pepper and sugar. Arrange tomato salad and bread on plates. Add yoghurt dip.