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
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
No comments:
Post a Comment