Tomato & Mozzarella Salad with Tapenade Crostini

Serves 6


  • 4 large ripe red tomatoes
  • Sea salt, pepper and sugar
  • 10 basil leaves
  • 2 balls of mozzarella cheese
  • Tapenade (see recipe below)
  • 1\2 a baguette
  • Olive oil

**Preheat an oven to 220’c.Cut the tomatoes into quarters and then in half across the wedge. Season with sea salt, pepper, sugar, and some torn basil. 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 min, or until pale golden. Take out of the oven and spread thinly with tapenade. Cut the mozzarella cheese into a similar size as the tomatoes and toss gently together; season to taste. Divide between the plates and place a Tapenade Crostini on the side of the plate


  • 110g (4oz) stoned black olives
  • 50g (2oz) anchovy fillets
  • 1 tbsp capers
  • 1 tsp Dijon mustard
  • 1 tsp freshly squeezed lemon juice
  • Pepper, NO salt
  • 4 tbsp olive oil

**In a food processor, whiz up the olives with the anchovies, capers, mustard, lemon juice and pepper; you will probably need no salt. Add the olive oil. Keeps for months in a sterilised jar in the fridge.