In a baking dish, place cherry tomatoes, garlic heads, onion, red pepper, salt, pepper, chili flakes, and 2 tbsp of olive oil, then mix.
For this step
Cherry tomatoes 475 ml
Garlic 2 heads
Onion 1
Red bell pepper 1
Chilli flakes 1 tsp
Salt
Pepper
Olive oil 3 tbsp
Bake at 400F for 45-50 minutes or until vegetables are softened.
Step timer
45:00
Transfer the vegetables into a blender.
Once smooth, transfer the mixture onto a medium-sized saucepan.
Place the saucepan over high-medium heat, add water and coconut milk, and mix.
For this step
Water 120 ml
Coconut milk 175 ml
Cook for a few minutes and then add parmigiano reggiano.
Lower the heat and cook the soup for about 10 minutes or until it has thickened a bit, stirring often.
Step timer
10:00
Using a butter knife, spread butter over the outer side of the bread slices.
For this step
Bread 2 slices
Butter
Place the bread slices on a pan over medium heat and add the gouda cheese and shredded mozzarella.
For this step
Bread 2 slices
Gouda cheese 2 slices
Shredded mozzarella 80 ml
Gently place one slice over the other and toast until the bottom bread slice becomes golden brown.
Flip over and toast the other side.
Once ready, mix 1 tbsp of olive oil with parsley and spread over the top of the sandwich.
For this step
Olive oil 3 tbsp
Fresh parsley 1 tsp