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Tomato And Mozzarella Salad With Tapenade Crostini

Ingredients

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Method

  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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