Al Fresco, Christmas Kitchen, Meat Free, Occasions, Recipes, Starters & Light Bites

Cherry Tomato and Mozzarella Pizza Canapes with Punchy Balsamic Mustard

Cooking Directions

Makes approx. 40.

Preheat oven to 200°C.

Cut the tomatoes in half horizontally. Arrange them, cut side up on a baking tray so that they are touching each other and spread their surfaces with a little Balsamic Mustard. Drizzle the olive oil over them.

Put them at the top of the oven for 5 minutes then turn it off.  Leave in the oven until it has cooled down (between 1½ -2 hours) without opening the oven door.

Slice the baguette or ficelle into rounds approx. ½cm thick and lightly toast under the grill. Spread with a little more Balsamic Mustard and top with a slice of mozzarella and an oven dried balsamic tomato.

Warm under a grill for 2 mins prior to serving.


  • 250g cherry tomatoes
  • 1-2 dsp Tracklements Punchy Balsamic Mustard
  • 1-2 tbsp Extra virgin olive oil
  • 125g Mozzerella balls – drained and sliced into circles
  • Thin baguette or ficelle

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