With a little inspiration from Italy, everyone’s favourite South African braaibroodjie gets a welcome upgrade! Using oven-roasted tomatoes, fresh mozzarella and a sourdough/ciabatta loaf, these braaibroodjies pack a punch and look delightful on a sharing platter.
Cape of Good Hope recipe series by Ilse van der Merwe (thefoodfox.com)
Photographs by Tasha Seccombe
Balsamic-roasted tomato braaibroodjies with fior di latte and basil paired with Cape of Good Hope Riebeeksrivier Southern Slopes
- 2 tbsp olive oil + extra, to drizzle
- 6 – 8 medium-size ripe tomatoes, halved horizontally
- 1 tbsp balsamic vinegar
- 1 tsp white sugar
- salt and freshly ground black pepper
- 8 slices good-quality sourdough/ciabatta bread
- softened butter, to spread
- 2 x 125g balls fior di latte cheese, sliced (find at select leading supermarkets and cheese shops)
- handful fresh basil leaves
Roast the tomatoes by preheating the oven to 200°C. Place the 2 tbsp olive oil in a medium-sized baking tray and spread it all over the base of the tray. Arrange the halved tomatoes, cut-side up, on the tray, then drizzle with a little more olive oil and the balsamic vinegar. Sprinkle with the sugar and salt and pepper to taste.
Roast the tomatoes in the preheated oven until soft and charred in places, 45 – 50 minutes. Remove from oven and leave to cool.
Lay out the slices of bread and spread with butter on the insides (and outsides, if you prefer). Arrange slices of fior di latte on 4 of the slices, sprinkle with a little salt, then top with the roasted tomato. Cover with the other halves to form a closed sandwich, then braai over cooler coals until toasty on the outside. Remove from the heat and slip a few basil leaves into each sandwich (otherwise they wilt very quickly). Serve at once.