Sourdough Braaibroodjie with mozzarella, sundried tomato tapenade and fresh basil                                                                             

Serves 4

Ingredients                                                                           

8 thick slices of Sourdough bread                                             

320 g Mozzarella, grated                                                                          

20 g Fresh basil, picked                                                                           

200 g Cherry tomatoes, cut into quarters                                                          

90 g Red onion, thinly sliced                                                                              

100 ml Butter, room temperature                                                                         

Sundried tomato tapenade:                                                                                 

200 g Sundried tomatoes, packed in oil, drained and chopped                  

50 g Kalamata olives, pitted                                                                              

50 g Capers, drained and chopped                                                                

2 Garlic, cloves, crushed                                                                              

1 Tblsp Olive oil                                                                                 

1 Red chilli, deseeded and chopped                                                               

Sea salt                                                                      

Freshly cracked black pepper       

Method                                                                              

To make the sundried tomato tapenade, combine all the ingredients in a food processor and pulse until smooth, check seasoning.                                         

To build the braaibroodjies, butter the sourdough slices on both sides.     

Spread the sundried tomato tapenade onto four of the sourdough slices.           

Top with the thinly sliced red onion, fresh basil leaves, fresh cherry tomatoes and season with sea salt and freshly cracked black pepper.                                  

Top with the grated mozzarella cheese and cover with the remaining slices of sourdough.                                                                              

Place the braaibroodjies in a folding grid on the braai over medium coals.

Braai until golden brown on both sides with the mozzarella melting and oozing from the sides.                                                                         

The ever so versatile Leopard's Leap Shiraz is a lovely glassful with this braaibroodjie.