Caprese with olives on toast

Make mozzarella easier to dice by firming up in the fridge beforehand.
  • For the garlic toasts
  • 12 slices crusty baguette, cut on a long angle
  • Extra-virgin olive oil, for drizzling
  • Salt and pepper
  • 1 clove garlic, crushed
  • For the caprese with olives
  • 3/4 ball fresh mozzarella cut in to 0.5cm dice, see Cook's Note
  • 3 plum tomatoes, seeded and cut into 0.5cm dice
  • 10 fresh basil leaves, chopped
  • 10 kalamata olives, pitted and finely chopped
  • Extra-virgin olive oil, for drizzling
  • Salt and pepper

Serves: 4 servings, 3 toasts per person

1) Preheat oven to 180C/Gas 4.

2) Arrange the bread slices on a baking sheet, drizzle with extra-virgin olive oil, sprinkle with a little salt and pepper. Transfer to the oven and bake for 5 to 8 mins or until golden brown. Remove from the oven and while still hot, rub the seasoned side of the toasts with the crushed clove of garlic. Reserve the toasts while you make the caprese with olives.

3) In a bowl combine the diced mozzarella, tomatoes with the chopped basil and olives. Drizzle with a generous amount of extra-virgin olive oil and season with salt and pepper, to taste. Arrange a mound of the caprese with olives on top of each garlic toast.

Cook's Note: make easy work of dicing the cheese by placing the mozzarella in the freezer for 10 to 15 mins before dicing; the firmer the cheese, the easier it is to dice.

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