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:
- Heat the butter in a pan and add the onion. Cook gently over a medium heat until the onion has softened, about 5 minutes.
- 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.
- 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.
- 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!