1. Slice the mozzarella into strips and sandwich with a few basil leaves, salt and pepper, between two pieces of bread.
2. Press the bread together to hold in the filling then dip in the milk, then the flour, and finally the egg. Put about an inch of oil into a frying pan and drop them in to crisp and colour on both sides.
3. For the tapenade chop all ingredients by hand and bind with olive oil. Serve with cured meats.