The Boule Olive & Rosemary is one of our savory rounds: olives and rosemary through a crusty boule with a soft, open crumb. It is flavorful enough to be the whole point of a meal, which is exactly how we like to use it.
This is a weekend lunch that looks like you tried much harder than you did. The oven does the work on the tomatoes, the bread does the rest.
Roasted tomato, mozzarella and arugula toast
Serves 2. About 25 minutes, most of it in the oven.
You need
- 4 thick slices of Boule Olive & Rosemary, about an inch
- 1 pint cherry tomatoes
- 3 tablespoons olive oil, plus a little for the bread
- 2 cloves garlic, lightly smashed
- 8 oz fresh mozzarella (or burrata, if you want to go all in)
- A good handful of baby arugula
- Balsamic glaze, or 1/4 cup balsamic vinegar simmered down by half
- Salt, black pepper, and flaky salt to finish if you have it
Gluten free check: most balsamic glazes are fine, but some are thickened with additives. Look for one labelled gluten free, or simply reduce plain balsamic vinegar in a small pan for a few minutes.
Method
- Heat the oven to 425°F. Toss the tomatoes on a small tray with the olive oil, the garlic cloves, a good pinch of salt and some pepper.
- Roast 15 to 20 minutes, until the tomatoes blister and start to burst and the juices run. Those juices are the sauce; keep them.
- While the tomatoes roast, brush the bread lightly with olive oil and toast it: a minute or two a side under the broiler, or in a dry pan, until the outside is crisp and the middle still soft.
- Take one of the soft roasted garlic cloves and rub it over the warm toast.
- Tear the mozzarella over the toast and spoon the hot tomatoes and their juices on top so the cheese starts to soften.
- Finish with a handful of arugula, a drizzle of balsamic, black pepper and a pinch of flaky salt. Eat it right away, with a knife and fork or with both hands.
Why it works
Roasting turns cherry tomatoes sweet and jammy, the mozzarella brings something cool and milky against them, the arugula adds a fresh peppery bite, and the balsamic ties it together. The bread is what makes it a meal: the olives and rosemary already in the crumb do the seasoning for you, and a thick toasted slice holds all the juice without going soggy.
About the loaf
The Olive & Rosemary boule is dairy free and egg free on its own. Like all our breads it is baked in our 100% dedicated gluten-free bakery in Irvine, from our own flour blend, with no preservatives. Unsliced it keeps about four days on the counter. Sliced and frozen, it toasts straight from the freezer, so you can make this toast any day you want it.
Get the loaf
The Boule Olive & Rosemary is $13, at the bakery Thursday to Sunday and online. We ship to eleven Western states; orders in by Monday night are baked and shipped that week, with free shipping over $50.
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