Baked Mozzarella on Chutney

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
4.1 9
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 500 g Tomatoes
  • 2 Onions
  • 1 Garlic clove
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Balsamic vinegar
  • 4 (125 g each) Mozzarella balls
  • 3 Stem(s) Basil

Directions

  1. 1

    Wash and chop the tomatoes. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel and chop the onions and garlic, sauté in hot oil. Sprinkle with 2 tbsp. sugar, caramelise and deglaze with vinegar.

  2. 2

    Add the tomatoes. Season with salt and pepper, boil down for about 5 minutes.

  3. 3

    Spread half the chutney in four casseroles (12 cm Ø each). Dab mozzarella dry, place 1 on each and bake for approx. 12 minutes. Wash the basil and remove the leaves. Remove the ramekins and sprinkle with basil.

  4. 4

    Add the rest of the chutney and possibly bread.

Nutrition Facts

KCAL
400 kcal
CARBS
14 g
FATS
25 g
PROTEINS
26 g