Caprese with olives on toast
Make mozzarella easier to dice by firming up in the fridge beforehand.
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.