Bhisto & cheese toast

Ingredients:

100g butter
1 large onion, roughly chopped
4 large tomatoes, washed and roughly chopped
1 tablespoon sugar
Salt and freshly ground black pepper, to taste
1 loaf ciabatta, halved lengthways
300g mozzarella, grated
10g parsley
1⁄3 cup extra virgin olive oil
150g mozzarella

Method:

  1. Heat the butter in a pan and add the onion. Cook gently over a medium heat until the onion has softened, about 5 minutes.
  2. Stir in the tomatoes, then simmer for 10 minutes, stirring often. Add the sugar and salt and stir again. Add a little water to loosen if necessary.
  3. Preheat the oven to 200°C. Place the ciabatta on a baking sheet, spoon over the bhisto and top with the grated mozzarella. Bake until golden brown and bubbling, about 20 minutes.
  4. Blend the parsley and olive oil. To serve, tear the fior di latte onto the toast and drizzle generously with the parsley oil. Serve hot!