Recipe

Rye toast with roasted tomato and basil

  • 15 mins cooking
  • Serves 1
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Ingredients

Rye toast with roasted tomato and basil
  • 1 tomato (90g), cut into 6 wedges
  • 2 teaspoon balsamic vinegar
  • 1 slice prosciutto (15g)
  • 1 tablespoon low-fat cottage cheese
  • 1 slice rye bread (45g), toasted
  • 1 tablespoon baby basil leaves
  • salt and pepper, to taste

Method

Rye toast with roasted tomato and basil
  • 1
    Preheat oven to 220°C/425°F.
  • 2
    Combine tomato and vinegar in a small shallow baking dish. Place prosciutto on oven tray. Roast, uncovered, for 10 minutes or until tomato softens and prosciutto is crisp.
  • 3
    Spread cheese over toast; top with tomato, prosciutto and basil. Season to taste.

Notes

If taking this meal to work, roast tomato and prosciutto the night before; store in the fridge. Reheat in a microwave oven, on HIGH (100%), about 1 minute or until heated through. Toast the bread and assemble just before serving.

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