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| Baked mozzarella & tomatoes |
ingredients
- 6 beefsteak tomatoes, sliced
- 100g/4oz mozzarella cheese, grated
- 6 black olives, stoned and sliced
- 12 fresh basil leaves
- 1 tablespoon extra virgin
- olive oil
- 1 tablespoon freshly squeezed
- lemon juice
- 2 slices white bread, diced
serves 5
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Lay the tomato slices, overlapping them slightly, in six individual shallow ovenproof dishes.
- Sprinkle the cheese, olives and basil leaves over the top. Add a few drops of olive oil to each, then a small splash of lemon juice.
- Put the bread on a baking tray, and place both the bread and the individual dishes in the oven. Bake for 8–10 minutes. Sprinkle the croûtons over the cheese, and serve hot.
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