Giant bhisto and cheese toasts
4 to 6
Easy
10 minutes
35 minutes
"In their best form, tomatoes show up as ibhisto. Here, all I do is pile it onto crusty bread and top with mountains of mozzarella. That’s it. That’s the recipe." – Khanya Mzongwana
Ingredients
Method
- 100 g butter
- 1 large onion, roughly chopped
- 4 large tomatoes, washed and roughly chopped
- 1 T sugar
- sea salt and freshly ground black pepper, to taste
- 1 loaf ciabatta, halved lengthways
- 300 g mozzarella, grated
- 10 g fresh Italian parsley
- 1⁄3 cup extra virgin olive oil
- 150 g fior di latte mozzarella
Method
Ingredients
1. Heat the butter in a pan and add the onion. Cook gently over a medium heat until the onion has softened, about 5 minutes.
2. 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.
3. 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.
4. 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!
Find more cheese recipes here.
Photographs: Jan Ras
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