BLT baguette with sundried raisin tomatoes
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The portions
Serves 1
Prep time
5 Mins
Cook time
5 Mins
Submitted by: EXECUTIVE CHEF NICKY GIBBS OF THE WESTCLIFF HOTEL
What you'll need
1 jar Peppadew® Sundried Raisin Tomatoes
20g fresh basil
1 French baguette
100g mozzarella cheese
100g crispy bacon
100g wild rocket
How you do it
Preheat oven to 200ºC. Drain the sundried raisin tomatoes. (Keep the oil because it makes a brilliant salad dressing and is perfect to drizzle over pastas or add to pestos)
Slice the baguette in half horizontally and toast lightly with a little of the sundried raisin tomato oil.
Top with mozzarella, bacon, wild rocket and sundried raisin tomatoes.
Garnish with basil and season with salt and black pepper.
*For a lighter version…
Replace the mozzarella cheese option with ricotta cheese as it is low in fat and will nicely compliment the flavour of the sundried raisin tomatoes
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