This recipe first appeared in Food magazine issue 85.
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Ingredients
Method
1.Preheat the oven to 180°C. Place the baguette slices on a wire rack on a baking tray, drizzle with some olive oil and season with salt. Bake in the preheated oven for up to 15 minutes, until the bread is golden in colour. Remove from the oven and, while they are still hot, rub each slice with the whole garlic cloves.
2.Meanwhile, in a medium bowl, combine the sundried tomatoes, minced garlic, thyme and basil and season with black pepper.
3.Carefully slice your mozzarella ball into 2cm-wide strips, taking care not to lose the middle. Take 2 small ovenproof dishes. Place ¼ of the sundried tomato mix in each and top each with ¼ of the mozzarella. Repeat once more, and drizzle with 1 tablespoon extra virgin olive oil.
4.Bake in the preheated oven for 30 minutes, or until the cheese has melted and starts to bubble. Lightly stir the dip 15 minutes into baking to combine the layers. Garnish with basil and serve warm with the baked baguette and crudités.
PER 100g: Energy: 279kcal, 1169kj Protein: 19g Fat: 14g Saturated fat: 7g Cholesterol: 31mg Carbohydrate: 15g Fibre: 6g Sodium: 314mg
Note