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Tomato And Mozzarella Salad With Tapenade Crostini


  • 4 large ripe red tomatoes

  • sugar, salt & pepper

  • 10 basil leaves

  • 2 balls of mozzarella

  • 0.5 baguette

  • olive oil


  • 1.

    Preheat an oven to 220’c.

  • 2.

    Cut the tomatoes into quarters and then in half across the wedge. Season with sea salt, pepper, sugar and some torn basil.

  • 3.

    Cut 6 slices of baguette at an angle and toss in olive oil to coat, put into a hot oven to toast for about 5 mins or until pale golden.

  • 4.

    Take out of the oven and spread thinly with tapenade*. See tapenade recipe for this.

  • 5.

    Cut the mozzarella cheese into a similar size as the tomatoes and toss gently together; season to taste.

  • 6.

    Divide between the plates and place a Tapenade Crostini on the side of the plate

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