Baked Mozzarella with Tomatoes

(SERVES 6)

• 5 beefsteak tomatoes, sliced
• 100 g/4 oz/1 cup mozzarella cheese grated
• 6 black olives, stoned (pitted) and sliced
• 12 basil leaves, torn
• Freshly ground black pepper
• 15 ml/1 tbsp extra virgin olive oil
• A squeeze of lemon juice
• 2 slices bread, diced
• Garlic salt

Lay the tomato slices overlapping in six individual shallow over proof dishes. Sprinkle the cheese, olives and basil over. Add a good grinding of pepper and a few drops of olive oil to each, then a small squeeze of lemon juice. Plate the diced bread on a baking sheet and sprinkle with garlic salt. Place the bread on the top shelf of the oven and the tomato dishes on the next shelf. Bake in pre heated oven at 200degree C/400degree F/gas mark 6 for about 8-10 minutes or until the bread is crisp and golden and the cheese ha s just melted. Remove from the oven. Sprinkle the croutons over the cheese and tomato and serve.